Recipe - Grilled Tuna With Seaweed Hawaiian-Style

MARINADE
One half cup Soy sauce
3 tablespoon Honey
1 tablespoon Minced fresh ginger
2 teaspoon Minced garlic
Freshly ground black pepper
to taste.
2 Tuna steaks (each 1" thick)

SAUCE
2 tablespoon Rice wine vinegar
2 tablespoon Soy sauce
2 tablespoon Lemon juice
One half teaspoon Grated lemon peel
1 tablespoon Minced fresh ginger
1 teaspoon Minced garlic
2 tablespoon Minced scallion
One fourth teaspoon Red pepper flakes
One fourth cup Olive oil
One half pack Wonton wrappers
Vegetable oil for deep
frying
One fourth cup Sea weed
One half cup Bitesize radicchio leaves
One half cup Sliced endive
One half cup Baby spinach leaves
2 tablespoon Julienned yellow pepper
2 tablespoon Julienned red pepper

GARNISH
Radish sprouts
Pickled ginger
Golden caviar
Light sesame seeds
Dark sesame seeds

In a bowl mix together the first 5 ingredients. Put the tuna steaks in a
pan and pour the mixture over, coating the tuna on all sides. Marinate the
fish for 15 minutes. Then transfer the marinated tuna to a heated grill and
grill for 12 minutes on each side. In a bowl whisk together all the
ingredients for the sauce. Heat the frying oil to 350 degrees. Cut the
wonton wrappers into julienne strips and deep fry them until golden. Drain
them on paper towels. In a bowl toss together the sea weed, radicchio
leaves, cut or sliced up endive, baby spinach leaves, julienned yellow pepper, and
julienned red pepper. Arrange seaweed and greens in the center of 2 serving
plates and top them with the fried wonton strips. Drizzle with some of the
sauce, top with the tuna, drizzle more sauce. Garnish with a small cluster
of radish sprouts, pickled ginger, tobiko, light sesame seeds, dark sesame
seeds, and golden caviar.

(Adapted from a recipe by Roy Yamaguchi) TASTE SHOW #TS4871

Recipe by: David Rosengarten/Roy Yamaguchi

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997