| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt01 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinless, boneless tuna |
|
|
such as Hawaiian yellow |
|
|
fin |
| 1/2 |
c |
Rice wine vinegar |
| 2 1/2 |
T |
Soy sauce |
| 2 |
T |
Mirin |
| 2 |
T |
Freshly-grated ginger |
| 2 |
|
Daikon spiced sprouts -, 2 |
|
|
oz ea roots trimmed |
| 1/2 |
|
Red onion, shredded |
INSTRUCTIONS
Using a sharp, wet knife, thinly slice tuna along grain using a long,
horizontal sawing motion. The easiest way to do this is to press the
fish down with one hand and cut slices off the top. Cover four serving
plates with tuna. The lined plates may be reserved in refrigerator,
covered with plastic wrap, up to 4 hours. Mix vinegar, soy sauce,
mirin, and ginger in a small bowl and spread about 2 tablespoons over
each serving, evenly coating fish. Divide sprouts and arrange in a
small fan on the side of each plate. Divide the red onion and place in
a small mound at root end of sprouts. Spoon a bit of dressing over
sprouts and serve immediately. This recipe yields 4 servings. Recipe
Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A16 broadcast
10-07-1997) 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 10-23-1997 Recipe by:
Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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