| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Fish-fs, Skillet-fs | 1 | Servings |
INGREDIENTS
| 6 | oz | Ahi or yellow fin tuna |
| 1 | Nori sheet | |
| Salt and pepper, to taste | ||
| floral greens- | ||
| 1 | Roma tomato | |
| 6 | Enoki mushrooms | |
| 6 | Warabi sprouts | |
| 3 | Mizuna leaves or asian | |
| greens | ||
| dressing- | ||
| 2 | Shallots | |
| 2 | t | Olive oil |
| 3 | t | Red wine vinegar |
| 1 | Bunch chopped fresh parsley |
INSTRUCTIONS
Season ahi with salt and pepper. Wrap nori sheet around ahi. Saute in a teflon pan. Floral Greens: Blanch tomato and peel, then hollow out the inside. Arrange enoki mushrooms, warabi sprouts and Asian greens in tomato. Dressing Mix red wine vinegar, olive oil, shallots and parsley in bowl. Pour over the Floral Greens. Yield: 1 serving Nutritional information: 370 calories, 13 grams of fat. Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui Recipe by: RECIPE FOR HEALTH SHOW #RHI227 Posted to MC-Recipe Digest V1 #843 by [email protected] (Shermeyer-Gail) on Oct 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 0mg
Sodium: 121.9mg
Potassium: 3099.2mg
Carbohydrates: 138.8g
Fiber: 3.9g
Sugar: 0g
Protein: 22.6g