INGREDIENTS

INSTRUCTIONS

Have fish seller cut tuna steaks in 3/4" thickness.  If desired, swordfish
or shark may be substituted for tuna. Mix wasabi powder and lemon juice
together to a thin paste consistency, adding more or less of each
ingredient until desired thickness is reached. Let stand ten minutes for
flavors to develop. Marinate tuna briefly in wasabi mix, 10 to 15 minutes,
turning to coat. Wasabi should remain on steaks. Grill steaks 3 to 4
minutes per side, allowing the grill-grate to sear each side. Tuna is done
when it barely loses its translucency in the center. Serve immediately,
with a seasoned rice pilaf and a tossed salad.
Wasabi powder is found in small cans in most Oriental grocery markets,
although it can now be found in many of the larger supermarkets with a
gourmet foods section.  Wasabi is referred to as "Japanese horseradish",
although this is something of a misnomer since strictly speaking the root
from which the powder is ground is not a horseradish. The powder is spicy
hot, but not a long-burning heat. Most of the heat will be lost in the
marinating/grilling process, leaving a wonderful crusted essence to flavor
the tuna.
From: Richard Douville                Date: 06-08 Cooking
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99

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