Recipe - Grilled Tuna Salad With Wasabi Dressing

1 tablespoon Soy sauce (+ 2 teaspoons)
1 tablespoon Olive oil (+ 2 teaspoons)
1 One fourth pound Fresh tuna steak
4 teaspoon Wasabi powder *
2 tablespoon Tahini * (sesame paste)
2 tablespoon Rice vinegar
1 teaspoon Dijon mustard
1 teaspoon Sugar
2 Garlic cloves, minced
Salt & pepper to taste
7 ounce Alfalfa sprouts (2 cups)
7 ounce Trimmed enoki mushrooms *
One half pound Young spinach, stemmed
2 tablespoon Slivered pickled ginger *

* Available at Asian Markets, wellstocked 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. Posted to MealMaster
Recipes List, Digest #161

Date: Sun, 9 Jun 1996 22:24:01 0700

From: Julie Bertholf jewel1@ix.netcom.com