Sliced Raw Tuna with Wasabi-Yuzu

• 1 tablespoon rice vinegar
• 1 tablespoon yuzu juice
• 4 tablespoons mirin
• 1 tablespoon wasabi powder
• 2 tablespoons wasabi mustard
• 2 tablespoons soft tofu
• 1/2 cup assorted radish slices 1/16-inch thick. Use American red, diakon, watermelon radish, etc.
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons fresh radish sprouts
• 1 1/2 tablespoons yuzu juice
• 1 1/2 tablespoons mirin
• 1/4 cup wasabi-yuzu
• 16 slices raw tuna, approximately 1-ounce each
• Coarse sea salt to garnish

1. Combine all the ingredients in the cup of a hand-held blender.
2. Blend until smooth
3. Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts.
4. Add the yuzu juice and mirin and toss until well combined.
5. Divide the salad equally to the center of 4 chilled plates.
6. Shingle 4 slices of tuna over each mound of salad.
7. Drizzle some wasabi-yuzu around the radish salad on each plate.
8. Finish by sprinkling a light amount of sea salt over the tuna slices.
9. Yield: 4 servings

rice vinegar, yuzu juice, mirin, wasabi powder, wasabi mustard, tofu, red, mint leaves, fresh cilantro, fresh radish sprouts, yuzu juice, mirin, wasabiyuzu, tuna, salt

Taken from www.foodnetwork.com/recipes/sliced-raw-tuna-with-wasabi-yuzu-recipe.html (may not work)