|Fresh tuna||1 Pound|
|Grated raw carrot||1 Cup (16 tbs)|
|Grated white radish||1 Cup (16 tbs) (giant type)|
|Japanese soy sauce||1⁄2 Cup (8 tbs)|
1. Partially freeze tuna to make it easier to slice. With a sharp knife, slice tuna into very thin slices. Cover and refrigerate.
2. Divide carrot and radish evenly and arrange on four chilled salad plates. Lay slices of tuna on top.
3. In a small dish, mix wasabi and water to make a paste and spoon a dollop onto each plate.
4. Pour soy sauce into four bowls. Serve beside salad plates for dipping tuna.
Serving size: Complete recipe
Calories 797 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 5.7 g28.7%
Trans Fat 0 g
Cholesterol 172.4 mg57.5%
Sodium 7460.5 mg310.9%
Total Carbohydrates 27 g8.9%
Dietary Fiber 7 g28.1%
Sugars 6.9 g
Protein 117 g234.1%
Vitamin A 198.1% Vitamin C 68.5%
Calcium 11.2% Iron 45.6%
*Based on a 2000 Calorie diet