| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Hawaiian |
Taste2 |
6 |
servings |
INGREDIENTS
|
|
=== DRESSING === |
| 1/2 |
c |
Fresh orange juice |
| 2 |
tb |
Vegetable oil |
| 2 1/4 |
ts |
Sugar |
| 1 1/2 |
ts |
Sesame seeds |
| 1 1/2 |
ts |
White wine vinegar |
| 1 1/2 |
ts |
Soy sauce |
|
|
=== SALAD === |
| 2 |
c |
Ogo (Hawaiian seaweed); cleaned, drained |
| 3/4 |
c |
Soy sauce |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
Mirin; (sweet rice wine) |
| 1 |
c |
Sugar |
| 1 |
tb |
Black sesame seeds |
| 1/8 |
ts |
Minced jalapeno pepper |
|
|
=== TUNA === |
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Firmly-packed brown sugar |
| 3/4 |
ts |
Peeled; minced fresh ginger |
| 1/2 |
ts |
Dried crushed red pepper |
| 1/4 |
ts |
Chinese 5 spice powder |
| 6 |
|
Sashimi-grade Ahi steaks -; (3 oz ea) |
INSTRUCTIONS
For the dressing: Combine all of the ingredients in a small bowl. Cover and
refrigerate until ready to use. For the salad: Blanch the seaweed in a
large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a
bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small
saucepan, stirring to dissolve the sugar. Pour the mixture over the
seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For
the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss
to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place
the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per
side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the
dressing and serve. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
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