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Add a photoServings: 4
Ingredients
- 1 lb Skinless, boneless tuna (such as Hawaiian yellow fin)
- 1/2 c. Rice wine vinegar
- 2 1/2 Tbsp. Soy sauce
- 2 Tbsp. Mirin
- 2 Tbsp. Freshly-grated ginger
- 2 pkt Daikon spiced sprouts - (2 ounce ea) roots trimmed
- 1/2 med Red onion shredded
Directions
- Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hrs.
- Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 Tbsp. over each serving, proportionately coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 50 | 26% |
| Total Fat 5.57g | 7% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 611mg | 25% |
| Potassium 350mg | 10% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.07g | 1% |
| Protein 27.24g | 44% |
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