| 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 |
ts |
Olive oil |
| 3 |
ts |
Red wine vinegar |
| 1 |
sm |
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 4paws@netrax.net (Shermeyer-Gail) on
Oct 13, 1997
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