Tuna Carpaccio

True carpaccio, a dish originally using beef that was invented in Harry’s Bar in Venice during the 1950s, requires a homemade mayo and a dash of good mustard. This recipe is a variation on that using wasabi in a  unique way. We hope you enjoy this. Once again, this is another dish that can be partly prepared the night before.

1/2 to 1 pound (500gms) yellowfin tuna fillet, trimmed, cut into a slab 1 inch thick
2 Tbsp. Sake
7 oz. Fresh shiitake 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. Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder

1. You will need something to pound the tuna, either a meat mallet or a wine bottle or a soft regular mallet. You will also need wax paper.
2. Chill the tuna in the freezer for an hour or two, until it is stiff but not frozen through. Slice it horizontally into four 1/4 inch pieces.
3. Take each slice of tuna and put it between two pieces of wax paper, then pound it gently from the center outward, until it is very thin, about 1/8 of an inch. If you want to get fancy, cut it to a regular shape such as a perfect square or circle.
4. When you’re finished, set the slices in a non reactive bowl — still in the wax paper — in the fridge.
5. Approximately 15 minutes before serving. Remove the tuna slices from the refrigerator and marinate in the sake for 15 minutes. Remove the wax paper carefully.
6. Combine mushrooms, carrot, onion, bok choy, rice wine vinegar, and 2 Tbsp. Soy sauce and refrigerate. Keep covered until marination complete.
7. Combine yogurt, remaining 2 Tbsp. Soy sauce and Namida® Wasabi Paste.
8. To serve, portion the salad evenly onto well chilled plates.
9. Carefully place a slice of the marinated tuna on top.
10. Add the wasabi yogurt dressing on top as a dollop.
11. Serve immediately.