Japanese-style Tuna Salad

Ingredients

• 50 g soybean sprouts (mung bean sprouts)
• 200 g spinach
• 1 thin zucchini
• 1 stalk of leek (about 5 cm, from the light part of the stem)
• 0.5 lime
• 1 tbsp mirin
• 1 tsp rice vinegar
• Salt
• white pepper
• 1 tsp Mustard
• 1 tsp sugar
• 200 g fresh tuna fillet
• 200 g fresh salmon or trout fillet
• red watercress (for garnish)
• wasabi paste (for garnish)

Instructions

1. 1.

   Wash the soybean sprouts and drain well. Clean the spinach, wash it, place it in a pot with a little water and let it wilt. Transfer to a sieve and drain. Wash the zucchini and shave it into 1-2 mm thin diagonal slices. Clean the leek stalk, wash it and cut it into very thin diagonal rings. Squeeze the lime, mix with mirin, rice vinegar, salt, white pepper, mustard and sugar until the sugar dissolves. Mix the vinaigrette with the zucchini slices and leek rings and let it sit covered for 10 minutes. Meanwhile slice the tuna into 4 pieces and cut each piece into 3 strips. Cut the salmon or trout fillet into 12 strips.

2. 2.

   Place a thin layer of soybean sprouts in each bowl, arrange a sliced tuna piece and 3 salmon or trout strips on top. Put some zucchini salad in one corner. In the other corner add some spinach and garnish with watercress leaves and a dab of wasabi paste.