Ingredients

• 6-8 ounces sushi-grade tuna Microgreens (one handful)
• 1⁄3 hot house cucumber
• 4 tablespoons light soy sauce 1/5 teaspoon (1 ml) wasabi
• 1/5 teaspoon (1 ml) lemon or lime juice

Directions

Thinly slice the tuna at an angle, adjusting the thickness to your preference. Arrange the slices on a plate, slightly angled for presentation.

Combine soy sauce, wasabi, and lemon/lime juice in a bowl. Adjust the heat level to taste by slowly adding more wasabi.

Thinly slice the cucumbers and arrange them alongside the sashimi. Top with microgreens and drizzle the sauce over the cucumbers, not the tuna. Alternatively, you may serve the sauce separately for dipping. Enjoy!