Name: Hibachi Style Tuna with Maui Onions and Ponzu Sauce
Ingredients: 1 c Mirin; 3/4 c Low sodium soy sauce; 3 tb Fresh lemon juice; 1 ts Dried red pepper flakes; 1/2 c Soy sauce; 1/2 c Sugar; 4 Green onions, sliced; 1 1/2 ts Chopped garlic; 1 tb Peeled, minced fresh ginger; 4 Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each; 1 sm Maui onion or other sweet onion julienned; 1/2 Japanese cucumber or English hothouse cucumber julienned; 1 pk (2 ounces) radish sprouts

It seems almost inconceivable to believe that there was life before television. As good as the medium is for some things, it is an instrument of death to conversation in most families. Add computers, a personal CD player, and speed-eating and we've successfully killed off the last remnants of conversation in most families. Frankly, most families have no meaningful conversation at all. Days and weeks pass, if not months and years, without the skimpiest morsel of a good conversation. When I think about this, I almost weep for the magnitude of the loss. A mudslide of media has pushed our families into a cold ravine. We exist together for as long as we can make it, but we don't know each other. Without face-to-face communication, the home has become an electronic desert.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
	English		4	Servings

INGREDIENTS

1	c	Mirin
3/4	c	Low sodium soy sauce
3	tb	Fresh lemon juice
1	ts	Dried red pepper flakes
1/2	c	Soy sauce
1/2	c	Sugar
4		Green onions, sliced
1 1/2	ts	Chopped garlic
1	tb	Peeled, minced fresh ginger
4		Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each
1	sm	Maui onion or other sweet onion julienned
1/2		Japanese cucumber or English hothouse cucumber julienned
1	pk	(2 ounces) radish sprouts

INSTRUCTIONS

PONZU SAUCE
TUNA
Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called
FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to
1/3 cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining
ingredients. (Can be prepared 1 day ahead. Cover and set aside at room
temperature)
FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking
dish. Add the fish; turn to coat. Cover and let stand 1 hour at room
temperature.
Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the
fish from the marinade and grill the fish about 1 minute per side. Toss the
onion, cucumber and sprouts together in a bowl. Divide the vegetables among
4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve.
Posted to EAT-L Digest 15 Sep 96
From: Steve & Elizabeth Key <drkey@nsl.maui.net>
Date: Mon, 16 Sep 1996 11:15:36 -1000

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