| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Japanese |
Ckright2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Center-cut Ahi tuna steaks ; (1" thick) |
| 2 |
tb |
Olive oil |
|
|
Kosher salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 1/2 |
tb |
Minced garlic |
| 2 |
tb |
Minced fresh ginger |
| 1/2 |
ts |
Seeded and minced serrano chile |
|
|
(or 1/4 teaspoon red chile flakes) |
| 1/2 |
ts |
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 |
ts |
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
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