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Cholesterol: 32 mg
Sodium: 925 mg
12 oz. ahi tuna steak (sushi quality)
1 cup low-sodium soy sauce
1 cup chopped chives
1/2 tsp. chopped garlic
1/3 cup wasabi
1 tbs. rice vinegar
2 bunches watercress
2 cups pickled ginger
Cut tuna in thin slices, divide, and arrange on four large plates.
Cover with plastic wrap and keep chilled until ready to assemble.
Combine chives and garlic with soy sauce. Reserve. Mix wasabi and
rice vinegar to a paste consistency. Reserve. Wash watercress, trim
stems and pat dry with paper towels.
Assembly: Place watercress on top of tuna. Set pickled ginger and wasabi on
each side of the watercress. Pour sauce around tuna and serve.