|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.