Grilled Tuna Salad With Wasabi Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Soy sauce, + 2 teaspoons
1 tbsp: Olive oil, + 2 teaspoons
1 1/4 lbs: Fresh tuna steak,
4 tsp: Wasabi powder *,
2 tbsp: Tahini *, sesame paste
2 tbsp: Rice vinegar,
1 tsp: Dijon mustard,
1 tsp: Sugar,
2: Garlic cloves, minced
Salt & pepper to taste,
7 ounce: Alfalfa sprouts, 2 cups
7 ounce: Trimmed enoki mushrooms *,
1/2 lbs: Young spinach, stemmed
2 tbsp: Slivered pickled ginger *,
Directions:
* Available at Asian Markets, well-stocked grocery stores and some
health food markets.
(Note: In place of wasabi, you could use an equal amount of powdered
dry mustard)
In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the
oil. Add the tuna and coat well. Refrigerate for about 15 minutes,
turning fish twice.
Light grill or preheat broiler. In small bowl, mix wasabi powder
with 4 t of hot water. Cover and set aside for 5 minutes.
In another bowl, stir 2 T of warm water into the tahini. Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t
soy sauce and 4 t oil. Season with salt and pepper.
Season the tuna with salt and pepper; grill or broil until crusty on
the outside and rare within, about 4 minutes per side. Transfer the
fish to a plate to rest for a few minutes, then slice it against the
grain 1/3 inch thick.
In large bowl, toss the alfalfa sprouts with the enoki mushrooms and
all but 2 T of the dressing. Scatter spinach leaves on 4 large
plates and arrange tuna on top. Drizzle on the remaining 2 T
dressing. Mound the sprout salad on the tuna, scatter the pickled
ginger on top and serve.
Reprinted from Food and Wine Magazine, July 1996.
Source from luhu.jp
health food markets.
(Note: In place of wasabi, you could use an equal amount of powdered
dry mustard)
In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the
oil. Add the tuna and coat well. Refrigerate for about 15 minutes,
turning fish twice.
Light grill or preheat broiler. In small bowl, mix wasabi powder
with 4 t of hot water. Cover and set aside for 5 minutes.
In another bowl, stir 2 T of warm water into the tahini. Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t
soy sauce and 4 t oil. Season with salt and pepper.
Season the tuna with salt and pepper; grill or broil until crusty on
the outside and rare within, about 4 minutes per side. Transfer the
fish to a plate to rest for a few minutes, then slice it against the
grain 1/3 inch thick.
In large bowl, toss the alfalfa sprouts with the enoki mushrooms and
all but 2 T of the dressing. Scatter spinach leaves on 4 large
plates and arrange tuna on top. Drizzle on the remaining 2 T
dressing. Mound the sprout salad on the tuna, scatter the pickled
ginger on top and serve.
Reprinted from Food and Wine Magazine, July 1996.
Source from luhu.jp