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12 ounces ahi tuna steaks (sushi quality)
1 cup low sodium soy sauce
1 cup chopped chives
1/2 teaspoon chopped garlic
1/3 cup wasabi
1 tablespoon rice vinegar
2 bunches watercress
2 cups pickled ginger
Cut tuna in thin slices, divide, and arrange on four large plates.
Cover with plastic wrap and keep chilled until ready to assemble.
Combine chives and garlic with soy sauce. Reserve.
Mix wasabi and rice vinegar to a paste consistency. Reserve.
Wash watercress, trim stems and pat dry with paper towels.
Plating:
Place watercress on top of tuna.
Set pickled ginger and wasabi on each side of the watercress.
Pour sauce around tuna and serve.
1 cup low sodium soy sauce
1 cup chopped chives
1/2 teaspoon chopped garlic
1/3 cup wasabi
1 tablespoon rice vinegar
2 bunches watercress
2 cups pickled ginger
Cut tuna in thin slices, divide, and arrange on four large plates.
Cover with plastic wrap and keep chilled until ready to assemble.
Combine chives and garlic with soy sauce. Reserve.
Mix wasabi and rice vinegar to a paste consistency. Reserve.
Wash watercress, trim stems and pat dry with paper towels.
Plating:
Place watercress on top of tuna.
Set pickled ginger and wasabi on each side of the watercress.
Pour sauce around tuna and serve.
