2 squid, raw
14 oz. raw tuna (cut into fillets)
Horseradish
Soy sauce
1 dried sheet of seaweed

1. Slice tuna, starting from ends, into 1/2 inch squares in a cutting motion toward you.

2. Remove legs and top fin of squid; then remove skin. Make slits on surface 1/5 inch apart lengthwise, taking care not to cut through. Affix a sheet of seaweed to the bottom and roll squid, then cut.

3. Place tuna and squid on a plate. Garnish with horseradish. Dip sashimi (sah-she-me) in soy sauce and eat!