Carpaccio of Tuna with Shitake Salad (Serves 4)
1 pound yellowfin tuna fillet, trimmed
2 Tbs. Sake
7 oz. Fresh shitake mushrooms, stems removed, thinly sliced
2 carrots, thinly sliced, blanched
½ red onion, thinly sliced
2 oz. Bok choy, thinly sliced
½ cup rice wine vinegar
¼ cup light soy sauce
¼ cup non fat yogurt, plain
4 tsp. 100% Real Wasabi Paste
Preparation:
Slice and flatten the tuna until it is paper-thin. Marinate 15 minutes in the sake.
Combine mushrooms, carrot, onion, bok choy, rice wine vinegar, and 2 Tbs. Soy sauce and refrigerate.
Combine yogurt, remaining 2 Tbs. Soy sauce and !00% Real Wasabi Paste.
Portion the tuna salad evenly on well-chilled plates.
Top each portion of tuna with about 1 tsp. of the Wasabi sauce. Serve immediately.