INGREDIENTS

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.”