Vicki Butts (lazyme)
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- 12 oz
- ahi tuna block (sashimi grade)
- 1 c
- low-sodium soy sauce
- 1 c
- chives, chopped
- 1/2 tsp
- garlic, chopped
- 1/3 c
- 1 Tbsp
- rice vinegar
- 2 bunch
- 2 c
- pickled ginger
1Cut tuna in thin slices, divide, and arrange on four large plates.
2Cover with plastic wrap and keep chilled until ready to assemble.
3Combine chives and garlic with soy sauce. Reserve.
4Mix wasabi and rice vinegar to a paste consistency. Reserve.
5Wash watercress, trim stems and pat dry with paper towels.
Place watercress on top of tuna. Set pickled ginger and wasabi on each side of the watercress.
7Pour sauce around tuna and serve.