How to make it

  • Allow the tuna to thaw slightly. Slice it thin, then place between waxed paper or plastic wrap and pound paper thin.
  • Arrange tuna slices on an attractive serving platter
  • Mix the sesame oil and ponzu together, pour evenly over the tuna
  • Sprinkle on the sesame seeds
  • Put the wasabi mayonnaise in a squeezy bottle with a small nozzle, and squeeze it on top of the tuna in a lattice pattern.
  • Note: For wasabi mayonnaise, I just blend a little dried wasabi powder into commercial mayonnaise. For this dish, I used just a whisper of wasabi because I didn't want the strong flavor of the wasabi to overwhelm the dish.

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