Fresh Tuna and Vegetables on Rice
Maximizing on the deliciousness of tuna.
15min
433kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the tuna into edible size pieces and season in (A) for 10 minutes.
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Boil the okra. Slice into 1 cm (1/2 in) thick pieces at an angle. Cut the myoga and green spring onion into small pieces.
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Fill each bowl with rice and sprinkle on the yakinori seaweed. Place pieces of tuna on top followed by (2), then the grated daikon radish. Garnish with wasabi and season with soy sauce.
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