Maguro Butsu

6 ingredients
6 steps

Ingredients

  • 14 ounces very fresh tuna, skinned
  • mustard greens (or cress) (optional)
  • 4 teaspoons wasabi paste or 4 teaspoons wasabi powder
  • 4 tablespoons shoyu
  • 8 spring onions, green parts finely chopped
  • 4 shiso leaves, cut into thin slivers

Directions

  1. 1
    Note mix the wasabi powder with 2 tsp of water to form paste.
  2. 2
    cut tuna into 3/4 inch cubes.
  3. 3
    If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
  4. 4
    5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
  5. 5
    Divide between serving bowls/plates. add shiso slivers on top.
  6. 6
    Sever IMMEDATELY.

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