Grilled Tuna With Seaweed Hawaiian-style

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Hawaiian		2	Servings

INGREDIENTS

1/2	c	Soy sauce
3	T	Honey
1	T	Minced fresh ginger
2	t	Minced garlic
		Freshly ground black pepper
		to taste.
2		Tuna steaks, each 1" thick
2	T	Rice wine vinegar
2	T	Soy sauce
2	T	Lemon juice
1/2	t	Grated lemon peel
1	T	Minced fresh ginger
1	t	Minced garlic
2	T	Minced scallion
1/4	t	Red pepper flakes
1/4	c	Olive oil
1/2		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	T	Julienned yellow pepper
2	T	Julienned red pepper
		Radish sprouts
		Pickled ginger
		Golden caviar
		Light sesame seeds
		Dark sesame seeds

INSTRUCTIONS

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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