1Season the yellowfin tuna with half of the wasabi. Brush it with sesame oil. Cook the tuna in a grill pan over high heat for about a minute on each side. Once seared on the outside transfer the tuna to a bowl full with ice. Plunge it, then pat dry with paper towel.
2Slice it to 1/8 “ thick pieces.
3Slice the yellowtail to 1/8 “ thick pieces. Brush each side with yuzo juice.
4Mix all the ingredients for the miso dressing in a small bowl and set aside.
5Arrange the watercress in a plate with the enoki mushrooms. Add the yellowtail and the yellowfin tuna pieces. Top with some tobiko. Just before serving, pour the miso dressing.