Salmon or Tuna Carpaccio with Wasabi Sauce

Seek out sushi-grade salmon or ahi tuna for thiseasy, delicate fish carpaccio. I buy mine at a Japanese market, where thepieces sold are exactly the right amount for one serving (about 3 ounces). Youdon’t have to be a sushi whiz with a knife to get the thin pieces of fish; youjust gently pound each piece between lightly oiled layers of plastic. If youdon’t use a light hand, you will tear the fish, so take care with your malletor rolling pin.

Time: About 30 minutes

12 ounces sushi-grade salmon or ahi tuna, cut intofour 3-ounce pieces

1/2 teaspoon wasabi paste

1 tablespoon seasoned rice vinegar

1/2 teaspoon soy sauce

1 tablespoon Greek yogurt

1 tablespoon heavy cream

Shiso, cilantro sprigs or chervil sprigs for garnish

For the cucumber accompaniment:

1 cup finely diced cucumber

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

1. Lightly brush a sheet of plastic with olive oiland lay a piece of fish on it. Lightly brush surface of fish with olive oil andlay another sheet of plastic on top. Using the flat side of a meat tenderizeror a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear thefish; if it seems that it will break apart, stop when it’s a little thickerthan 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plasticand then set it back over the fish. Place in the refrigerator for at least 30minutes.

2. Whisk together wasabi, vinegar, soy sauce, yogurt,and cream in a small bowl or measuring cup.

3. Toss cucumber with rice vinegar and sesame oil.

4. Cut each piece of flattened fish into smallerpieces and fan out on plates or on a platter. Using a pastry brush, brush eachpiece of fish with the wasabi sauce. Place a spoonful of the cucumber salad oneach plate, garnish with shiso, cilantro or chervil and serve.

Yield: Serves 4

Advance preparation: The fish must be very fresh, butyou can prepare the recipe through step 2 several hours before serving. Keepfish and sauce refrigerated.

Nutritional information per serving: 176 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 3 grams monounsaturated fat; 46 milligrams cholesterol; 5 grams carbohydrates; 0 grams dietary fiber; 239 milligrams sodium (does not include salt to taste); 18 grams protein