Title: Grilled Tuna Salad with Wasabi Dressing
Categories: Main dish, Fish, Salads
Yield: 4 servings
1 T Soy sauce (+ 2 teaspoons) 1 t Sugar
1 T Olive oil (+ 2 teaspoons) 2 Garlic cloves, minced
1 1/4 lb Fresh tuna steak Salt & pepper to taste
4 t Wasabi powder * 7 oz Alfalfa sprouts (2 cups)
2 T Tahini * (sesame paste) 7 oz Trimmed enoki mushrooms *
2 T Rice vinegar 1/2 lb Young spinach, stemmed
1 t Dijon mustard 2 T Slivered pickled ginger *
* 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.
