| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Michael’s p, Appetizers, Fish & seaf |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sashimi-grade tuna, deep red in color |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Canola oil |
| 2 |
tb |
Oriental sesame oil |
| 3 |
tb |
Rice wine vinegar |
| 1/4 |
ts |
Wasabi paste |
| 2 |
tb |
Peeled and finely chopped fresh ginger |
| 2 |
|
Cloves garlic, peeled and finely chopped |
| 8 |
lg |
Shiitake mushrooms, stems removed |
| 4 |
lg |
Bamboo skewers, soaked in water |
| 1 |
lg |
Cucumber |
| 1 |
|
Daikon radish, peeled |
| 1 |
lg |
Red pepper |
INSTRUCTIONS
Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97
Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils,
rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the
marinade for dressing the vegetables later and a dd the tuna cubes to the
2/3 remaining. Marinate for 1 to 2 hours, refrigerated.
Remove the stems from the mushrooms and cut them into quarters. Thread the
tuna unto the skewers, alternating with the mushrooms, two pieces of tuna
and two mushrooms per skewer.
Using a food slicer, julienne the cucumber and daikon radish into
pasta-like threads and mix with the red pepper julienne. Dress the
vegetables with the reserved marinade and allow to marinate for 20 minutes
before serving.
On a hot outdoor grill or under a broiler, sear the kebabs for two to three
minutes on each side. The tuna should be medium rare still red in the
center. Serve the grilled skewers on a bed of marinat ed vegetables.
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
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