Grilled Tuna Salad With Wasabi Dressing

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

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

INGREDIENTS

1	T	Soy sauce, + 2 teaspoons
1	T	Olive oil, + 2 teaspoons
1 1/4	lb	Fresh tuna steak
4	t	Wasabi powder *
2	T	Tahini *, sesame paste
2	T	Rice vinegar
1	t	Dijon mustard
1	t	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	T	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 <jewel1@ix.netcom.com>

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”