Name: Grilled Tuna Salad with Wasabi Dressing
Ingredients: 1 tb Soy sauce (+ 2 teaspoons); 1 tb Olive oil (+ 2 teaspoons); 1 1/4 lb Fresh tuna steak; 4 ts Wasabi powder *; 2 tb Tahini * (sesame paste); 2 tb Rice vinegar; 1 ts Dijon mustard; 1 ts Sugar; 2 Garlic cloves, minced; Salt & pepper to taste; 7 oz Alfalfa sprouts (2 cups); 7 oz Trimmed enoki mushrooms *; 1/2 lb Young spinach, stemmed; 2 tb Slivered pickled ginger *

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Asian	Main dish, Fish, Salads	4	Servings

INGREDIENTS

1	tb	Soy sauce (+ 2 teaspoons)
1	tb	Olive oil (+ 2 teaspoons)
1 1/4	lb	Fresh tuna steak
4	ts	Wasabi powder *
2	tb	Tahini * (sesame paste)
2	tb	Rice vinegar
1	ts	Dijon mustard
1	ts	Sugar
2		Garlic cloves, minced
		Salt & pepper to taste
7	oz	Alfalfa sprouts (2 cups)
7	oz	Trimmed enoki mushrooms *
1/2	lb	Young spinach, stemmed
2	tb	Slivered pickled ginger *

INSTRUCTIONS

* Available at Asian Markets, well-stocked grocery stores and some health
food markets.
(Note:  In place of wasabi, you could use an equal amount of powdered dry
mustard)
In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the oil.
Add the tuna and coat well.  Refrigerate for about 15 minutes, turning fish
twice.
Light grill or preheat broiler.  In small bowl, mix wasabi powder with 4 t
of hot water.  Cover and set aside for 5 minutes.
In another bowl, stir 2 T of warm water into the tahini.  Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t soy
sauce and 4 t oil.  Season with salt and pepper.
Season the tuna with salt and pepper; grill or broil until crusty on the
outside and rare within, about 4 minutes per side.  Transfer the fish to a
plate to rest for a few minutes, then slice it against the grain 1/3 inch
thick.
In large bowl, toss the alfalfa sprouts with the enoki mushrooms and all
but 2 T of the dressing.  Scatter spinach leaves on 4 large plates and
arrange tuna on top.  Drizzle on the remaining 2 T dressing.  Mound the
sprout salad on the tuna, scatter the pickled ginger on top and serve.
Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster
Recipes List, Digest #161
Date: Sun, 9 Jun 1996 22:24:01 -0700
From: Julie Bertholf <[email protected]>

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