| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Japanese |
Ckright2 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Center-cut Ahi tuna steaks |
|
|
1" thick |
| 2 |
T |
Olive oil |
|
|
Kosher salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 1/2 |
T |
Minced garlic |
| 2 |
T |
Minced fresh ginger |
| 1/2 |
t |
Seeded and minced serrano |
|
|
chile |
|
|
or 1/4 teaspoon red chile |
|
|
flakes |
| 1/2 |
t |
Minced lemon zest |
| 1/2 |
c |
Rice wine vinegar |
| 1/3 |
c |
Reduced-salt soy sauce |
| 1/2 |
c |
Chicken stock, all fat |
|
|
removed |
| 2 |
t |
Sugar |
| 1 |
lb |
Soba or somen noodles |
| 1/2 |
c |
Diagonally-sliced scallions |
|
|
white and pal |
|
|
Wasabi Mousse, see * Note |
|
|
Chive Mixture, see * Note |
INSTRUCTIONS
Note: See the "Wasabi Mousse" and "Chive Mixture" recipes which are
included in this collection. Prepare a charcoal fire or preheat a
stovetop grill. Rub the tuna steaks with 1 teaspoon of the olive oil
and lightly season with salt and pepper. Set aside. Add the remaining
oil to a small saucepan and saute the garlic and ginger over medium
heat until they just begin to color. Add the chile, lemon zest,
vinegar, soy sauce, stock and sugar and bring to a boil. Reduce
slightly. Remove from the heat and set aside. Keep warm. Cook the
noodles in lightly salted boiling water until just al dente, according
to package directions. Drain and toss with half of the ginger-soy
sauce mixture and the scallions. Grill the tuna on both sides over
medium coals until just done, approximately 2 to 3 minutes per side
(the center should remain very pink). Remove and keep warm. Serve the
tuna steaks on a bed of noodles drizzled with the remaining ginger-soy
sauce. Place a dollop of the Wasabi Mousse on the Ahi and sprinkle
with the Chive Mixture. Serve immediately. This recipe yields 4
servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD
NETWORK - (Show # CR-9660 broadcast 08-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com 09-23-1996 Recipe by: John
Ash Converted by MM_Buster v2.0l.
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