Begin by gathering your high-quality sushi-grade tuna and fresh radish, keeping the tuna chilled until ready to slice.

Using a mandolin, slice the radish into paper-thin rounds, enhancing crispness, and place them in cold water.

Cut the sushi-grade tuna into thin, even slices about ¼ inch thick, angling your knife slightly for clean cuts.

Artfully arrange the tuna slices and radish rounds on a serving plate, overlapping for visual appeal.

Serve immediately with optional wasabi and garnished with microgreens or sesame seeds.