Tuna with Yamaimo Yam and Natto

• 1/2 of a medium one Yamaimo
• 1 small Fresh sashimi grade tuna
• 1 pack Natto (fermented soy beans)
• 1 Green shiso leaves

1. Peel the yamaimo and marinate in vinegar and water.
2. Thinly slice the tuna.
3. Finely julienne the yamaimo with a vegetable peeler (or a knife).
4. Add the sauce to the natto and mix well.
5. Mix the yamaimo, natto, and tuna together.
6. Transfer to dishes and top with julienned shiso leaves.
7. It's done!
8. When eating, top with wasabi soy sauce.
9. This is the mandolin I used.
10. Or just thinly slice the ingredients by hand.

sashimi grade tuna, pack, green shiso leaves

Taken from cookpad.com/us/recipes/153394-tuna-with-yamaimo-yam-and-natto (may not work)