MARINADE:
1/2 c Soy sauce
3 tb Honey
1 tb Minced fresh ginger
2 ts Minced garlic
Freshly ground black pepper
2 Tuna steaks (each 1" thick)
SAUCE:
2 tb Rice wine vinegar
2 tb Soy sauce
2 tb Lemon juice
1/2 ts Grated lemon peel
1 tb Minced fresh ginger
1 ts Minced garlic
2 tb Minced scallion
1/4 ts Red pepper flakes
1/4 c Olive oil
1/2 Pack
Vegetable oil for deep
Frying
1/4 c Sea weed
1/2 c Bitesize radicchio leaves
1/2 c Sliced endive
1/2 c Baby spinach leaves
2 tb Julienned yellow pepper
2 tb Julienned red pepper
GARNISH:
Radish sprouts
Pickled ginger
Golden caviar
Light sesame seeds
Dark sesame seeds
Wonton wrappers
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 1-2 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, sliced 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.
