| 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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