Name: Grilled Tuna with Seaweed Hawaiian-Style
Ingredients: 1/2 c Soy sauce; 3 tb Honey; 1 tb Minced fresh ginger; 2 ts Minced garlic; Freshly ground black pepper to taste.; 2 Tuna steaks (each 1" thick); 2 tb Rice wine vinegar; 2 tb Soy sauce; 2 tb Lemon juice; 1/2 ts Grated lemon peel; 1 tb Minced fresh ginger; 1 ts Minced garlic; 2 tb Minced scallion; 1/4 ts Red pepper flakes; 1/4 c Olive oil; 1/2 pk Wonton wrappers; Vegetable oil for deep frying; 1/4 c Sea weed; 1/2 c Bitesize radicchio leaves; 1/2 c Sliced endive; 1/2 c Baby spinach leaves; 2 tb Julienned yellow pepper; 2 tb Julienned red pepper; Radish sprouts; Pickled ginger; Golden caviar; Light sesame seeds; Dark sesame seeds

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Hawaiian		2	Servings

INGREDIENTS

1/2	c	Soy sauce
3	tb	Honey
1	tb	Minced fresh ginger
2	ts	Minced garlic
		Freshly ground black pepper to taste.
2		Tuna steaks (each 1" thick)
2	tb	Rice wine vinegar
2	tb	Soy sauce
2	tb	Lemon juice
1/2	ts	Grated lemon peel
1	tb	Minced fresh ginger
1	ts	Minced garlic
2	tb	Minced scallion
1/4	ts	Red pepper flakes
1/4	c	Olive oil
1/2	pk	Wonton wrappers
		Vegetable oil for deep frying
1/4	c	Sea weed
1/2	c	Bitesize radicchio leaves
1/2	c	Sliced endive
1/2	c	Baby spinach leaves
2	tb	Julienned yellow pepper
2	tb	Julienned red pepper
		Radish sprouts
		Pickled ginger
		Golden caviar
		Light sesame seeds
		Dark sesame seeds

INSTRUCTIONS

MARINADE
SAUCE
GARNISH
In a bowl mix together the first 5 ingredients. Put the tuna steaks in a
pan and pour the mixture over, coating the tuna on all sides. Marinate the
fish for 15 minutes. Then transfer the marinated tuna to a heated grill and
grill for 1-2 minutes on each side. In a bowl whisk together all the
ingredients for the sauce. Heat the frying oil to 350 degrees. Cut the
wonton wrappers into julienne strips and deep fry them until golden. Drain
them on paper towels. In a bowl toss together the sea weed, radicchio
leaves, sliced endive, baby spinach leaves, julienned yellow pepper, and
julienned red pepper. Arrange seaweed and greens in the center of 2 serving
plates and top them with the fried wonton strips. Drizzle with some of the
sauce, top with the tuna, drizzle more sauce. Garnish with a small cluster
of radish sprouts, pickled ginger, tobiko, light sesame seeds, dark sesame
seeds, and golden caviar.
(Adapted from a recipe by Roy Yamaguchi) TASTE SHOW #TS4871
Recipe by: David Rosengarten/Roy Yamaguchi
Posted to MC-Recipe Digest V1 #808 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997

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