*  Exported from  MasterCook  *

                 Grilled Tuna Salad with Wasabi Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Fish
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       T            Soy sauce (+ 2 teaspoons)
   1       T            Olive oil (+ 2 teaspoons)
   1 1/4   lb           Fresh tuna steak
   4       t            Wasabi powder *
   2       T            Tahini * (sesame paste)
                        2 T  Rice vinegar -- €
   1       t            Dijon mustard
                         -- €
                        well-stocked grocery stores and some
                        food markets.
   1       t            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       T            Slivered pickled ginger
                        * Available at Asian Markets,
                        health

  (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.
 

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