Recipe - Hibachi Style Tuna With Maui Onions And Ponzu Sauce

PONZU SAUCE
1 cup Mirin
Three fourths cup Low sodium soy sauce
3 tablespoon Fresh lemon juice
1 teaspoon Dried red pepper flakes

TUNA
One half cup Soy sauce
One half cup Sugar
4 Green onions, cut or sliced up
1 One half teaspoon Chopped garlic
1 tablespoon Peeled, minced fresh ginger
4 Sashimigrade ahi steaks, 5
ounces and One half inch thick
each
1 small Maui onion or other sweet
onion julienned
One half Japanese cucumber or English
hothouse cucumber julienned
1 pack (2 ounces) radish sprouts

Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called

FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to
1/3 cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining
ingredients. (Can be prepared 1 day ahead. Cover and set aside at room
temperature)

FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking
dish. Add the fish; turn to coat. Cover and let stand 1 hour at room
temperature.

Prepare the hibachistyle grill or barbecue grill (high Heat). Remove the
fish from the marinade and grill the fish about 1 minute per side. Toss the
onion, cucumber and sprouts together in a bowl. Divide the vegetables among
4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve.

Posted to EATL Digest 15 Sep 96

From: Steve & Elizabeth Key drkey@nsl.maui.net

Date: Mon, 16 Sep 1996 11:15:36 1000