Maguro Butsu - cooking recipe

Ingredients

14 ounces very fresh tuna, skinned
mustard greens (or cress) (optional)
4 teaspoons wasabi paste or 4 teaspoons wasabi powder
4 tablespoons shoyu
8 spring onions, green parts finely chopped
4 shiso leaves, cut into thin slivers

Preparation

Note mix the wasabi powder with 2 tsp of water to form paste.
cut tuna into 3/4 inch cubes.
If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
Divide between serving bowls/plates. add shiso slivers on top.
Sever IMMEDATELY.