| 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 <jewel1@ix.netcom.com>
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