INGREDIENTS

INSTRUCTIONS

Have fish seller cut tuna steaks in 3/4" thickness.  If desired,
swordfish or shark may be substituted for tuna. Mix wasabi powder and
lemon juice together to a thin paste consistency, adding more or less
of each ingredient until desired thickness is reached. Let stand ten
minutes for flavors to develop. Marinate tuna briefly in wasabi mix,
10 to 15 minutes, turning to coat. Wasabi should remain on steaks.
Grill steaks 3 to 4 minutes per side, allowing the grill-grate to  sear
each side. Tuna is done when it barely loses its translucency in  the
center. Serve immediately, with a seasoned rice pilaf and a  tossed
salad.  Wasabi powder is found in small cans in most Oriental grocery
markets,  although it can now be found in many of the larger
supermarkets with a  gourmet foods section.  Wasabi is referred to as
"Japanese  horseradish", although this is something of a misnomer since
strictly  speaking the root from which the powder is ground is not a
horseradish. The powder is spicy hot, but not a long-burning heat.
Most of the heat will be lost in the marinating/grilling process,
leaving a wonderful crusted essence to flavor the tuna.  From: Richard
Douville                Date: 06-08 Cooking  Posted to MM-Recipes
Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on  Feb 16, 99

A Message from our Provider:

“With Jesus, you can do it”