Serve 4



You may take some time to get used to the idea of eating completely raw fish, but lightly blanched or seared fillet with salad is a good starting point. You can use other fish such as turbot, salmon or swordfish.

INGREDIENTS:
200 g fresh tuna or swordfish, skinned
Green salad leaves
A small clump of enoki mushrooms, trimmed and separated

Wasabi dressing:
Juice of 1 lemon
2 teaspoons wasabi paste
1 ½ tablespoons Japanese soy sauce (shoyu)

HOW TO MAKE:
1. Grill the tuna or swordfish at a high heat for about 1 minute on each side until the surface are seared, but the inside is still raw. Plunge into ice water. Drain and pat dry with kitchen paper. Slice into 5 mm thick pieces.
2. Mix the lemon juice, wasabi and soy sauce in a small bowl and set aside.
3. Arrange the salad leaves and enoki mushrooms in the centre of a large serving plate and arrange the seared fish over the leaves. Just before serving, pour the wasabi dressing over the top.