The recipe calls for fresh tuna, but I have found that it works just as well with canned tuna in brine or spring water. The one in oil tends to be a bit greasy once cooked.
Mini Salmon Wasabi Rounds
These make tasty little canapés or appetisers for your cocktail or dinner party. Can be made up before hand and stored covered until required. Use smoked salmon if you don’t want to go to the trouble of preparing the salmon.
Wasabi Chili Relish
This is a potent mix that keeps very well in the fridge. It can be used in lots of dishes that require a decent amount of spice and flavour.
Seared Tuna Sandwich
Personally I prefer thinner tuna steaks and having them cooked right through. Tinned drained tuna can be used instead (that way you don’t have to cook the tuna :)).
Wasabi Tomato Salad
This dish needs to be all eaten in one sitting. The tomatoes go soft very quickly when kept.