2 pounds fresh filleted tuna, striped bass or sea bass, skinned
3 cups shredded lettuce
watercress for garnish
2 tablespoons wasabi (Japanese horseradish powder) -OR-
dry powdered mustard
water
1/2 cup soy sauce

Cut fish into pieces about 1 1/2-inches long, 1-inch wide and 1/4-inch thick. Arrange attractively on bed of shredded lettuce on large serving plate. Garnish with crisp watercress. Cover plate with plastic wrap and refrigerate until ready to serve. Meanwhile, blend wasabi or mustard with small amount of water to form a smooth paste; cover and let stand 5 minutes.

Press together and form into a cone-shaped ball; place on side of fish on serving plate or divide equally into serving bowls. Pour about 2 tablespoons soy sauce into separate dipping dishes, allowing one for each person. Let each person mix as much wasabi into soy sauce as desired. Dip cold fish pieces into soy sauce mixture before eating.

Makes 4 to 6 servings.

Submitted by: Ann Gould