Free Recipe Grilled Tuna Salad with Wasabi Dressing
Recipe Type: M Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Grilled Tuna Salad with Wasabi Dressing Recipe
1 tb Soy sauce (+ 2 teaspoons)
1 tb Olive oil (+ 2 teaspoons)
1-1/4 lb Fresh tuna steak
4 ts Wasabi powder *
2 tb Tahini * (sesame paste)
2 tb Rice vinegar
1 ts Dijon mustard
1 ts Sugar
2 Garlic cloves, minced
Salt & pepper to taste
7 oz Alfalfa sprouts (2 cups)
7 oz Trimmed enoki mushrooms *
1/2 lb Young spinach, stemmed
2 tb Slivered pickled ginger *
Grilled Tuna Salad with Wasabi Dressing Preparation
* 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. Posted to MealMaster Recipes List, Digest #161 Date: Sun, 9 Jun 1996 22:24:01 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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