| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Hawaiian | Taste2 | 6 | servings |
INGREDIENTS
| === DRESSING === | ||
| 1/2 | c | Fresh orange juice |
| 2 | tb | Vegetable oil |
| 2 1/4 | ts | Sugar |
| 1 1/2 | ts | Sesame seeds |
| 1 1/2 | ts | White wine vinegar |
| 1 1/2 | ts | Soy sauce |
| === SALAD === | ||
| 2 | c | Ogo (Hawaiian seaweed); cleaned, drained |
| 3/4 | c | Soy sauce |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Mirin; (sweet rice wine) |
| 1 | c | Sugar |
| 1 | tb | Black sesame seeds |
| 1/8 | ts | Minced jalapeno pepper |
| === TUNA === | ||
| 1 | c | Soy sauce |
| 1/2 | c | Firmly-packed brown sugar |
| 3/4 | ts | Peeled; minced fresh ginger |
| 1/2 | ts | Dried crushed red pepper |
| 1/4 | ts | Chinese 5 spice powder |
| 6 | Sashimi-grade Ahi steaks -; (3 oz ea) |
INSTRUCTIONS
For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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