- 800 g fresh yellowfin or bluefin tuna
- 1 cup soya sauce
- 1 T wasabi paste
- 2 lemon gras stalks, grated
- 1 x 7 cm piece fresh ginger, cut into thin strips
- ½ cup pickled ginger
- sesame seeds, toasted, for serving
Using a sharp knife, carefully slice the tuna into thin strips and arrange on a platter.
Combine the soya sauce and wasabi paste and drizzle over the tuna.
Top with lemon grass gratings and ginger strips. Finish off with a spoonful of the pickled ginger and a scattering of toasted sesame seeds.