1) Mix the sauce in a sandwich bag (ziplock). Put the tuna in it, remove any air, seal and leave it in the refrigerator for 12 hours or overnight.

2) Make a thin cut of about 2 mm on one surface of squid. Turn it over and place green shiso on the front. Roll up from the front and cut into pieces for easy eating.

3) Dry the tuna with a paper towel and cut into bite-sized pieces.

Serve tuna and squid with condiments, soy and wasabi.

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