- 1/2 cup mixed radish slices, cut 1/16-inch thick (such as American red, daikon, 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 Sauce (see recipe below)
- 16 slices raw tuna, each about 1 ounce
- Coarse sea salt for garnish
Wasabi-Yuzu Sauce:
- 1 tablespoon rice vinegar
- 1 tablespoon yuzu juice
- 4 tablespoons mirin
- 1 tablespoon wasabi powder
- 2 tablespoons wasabi mustard
- 2 tablespoons soft tofu
