Tuna Rolls

For the tuna rolls, first peel the radish and cut into thin sticks about 6 to 8 cm long. Season with salt.

Also cut the tuna fillet into thin slices with a sharp kitchen knife and season with salt. Now place 3-4 radish sticks on each tuna and then roll it up.

For the marinade, mix well the soy sauce with the rice wine, salt, rice vinegar and olive oil and drizzle over the tuna rolls.

For dipping, mix the creme fraiche with wasabi and season with salt.

Serve the tuna rolls with the wasabi creme fraiche and garnish with a little pickled ginger.

Preparation Tip:

Fresh salmon is also delicious with radish and wasabi dip. If you like, simply prepare half salmon and half tuna rolls.

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