Tuna Carpaccio with Soy Sauce and Balsamic Dressing
Ingredients(Servings: 3)
Directions
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Thinly slice the tuna and cut the avocado into wedges 5 mm (1/4 in.) thick. Thinly slice the onion and dry off. Cut the daikon radish sprouts into easy-to-eat lengths.
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Arrange a layer of the tuna on a plate, arrange the avocado slices as the second layer and pile the onions in the center. Sprinkle with the daikon radish sprouts.
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Pour on the olive oil and Kikkoman Soy Sauce, then serve.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.
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