Marinated Tuna Sashimi

Cut the peeled radish into thin slices with a peeler and wash a few times in cold water. Then drain. Cut the tuna fillet into slices about 1 cm thick, drizzle with sake and let marinate for 20 minutes. Arrange the radish slices on plates and drape the tuna slices on top or next to them. Garnish with shiso leaves and lemon slices if desired. Serve with soy sauce and wasabikren paste.

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