Fresh Tuna and Radish Salad with Wasabi Dressing

• 3 tablespoons wasabi powder
• 3 tablespoons silken tofu
• 1 tablespoon rice vinegar
• 1 tablespoon yuzu juice or fresh lemon juice
• 1 tablespoon mirin
• 4 ounces assorted radishes, sliced paper thin or shredded (about 1 cup)
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons daikon sprouts or other peppery sprouts
• 1 1/2 tablespoons yuzu juice or fresh lemon juice
• 1 1/2 tablespoons mirin
• 1 pound sushi-grade tuna, preferably yellowfin, cut into 16 slices about 1 1/4-inch thick
• Coarse sea salt for sprinkling

1. To Make The Dressing: In a small bowl, combine all the ingredients and whisk until smooth.
2. To Make The Salad: In a large bowl, combine the radishes, mint, cilantro, and sprouts.
3. Add the yuzu or lemon juice and mirin and toss to mix well.
4. Divide among 4 chilled plates.
5. Arrange 4 slices of tuna over each mound of salad, overlapping the slices slightly.
6. Drizzle about 1 tablespoon of the dressing around the salad on each plate, Finish by sprinkling sea salt over the tuna slices.
7. Store leftover dressing in the refrigerator in a tightly covered container for up to 1 week.

wasabi powder, silken tofu, rice vinegar, yuzu juice, mirin, assorted radishes, mint leaves, fresh cilantro, sprouts, yuzu juice, mirin, tuna, salt

Taken from www.cookstr.com/recipes/fresh-tuna-and-radish-salad-with-wasabi-dressing (may not work)