Ingredients: 1 tablespoon 2 teaspoons Soy sauce 1 tablespoon plus 2 teaspoons Olive oil 1 1/4 pounds fresh tuna steak 4 teaspoons wasabi powder 2 tablespoons tahini (sesame paste) 2 tablespoons rice Vinegar 1 teaspoon Dijon Mustard 1 teaspoon Sugar 2 small Garlic Cloves, minced 7 ounces alfalfa sprouts (4 cups) 7 ounces trimmed enoki mushrooms (2 cups) 1/2 pound young Spinach, stemmed 2 tablespoons slivered Japanese pickled ginger Directions:1. In a shallow glass dish, combine 1 tablespoon of the Soy sauce and 1 teaspoon of the oil. Add the tuna and coat well. Refrigerate for about 15 minutes, turning the fish twice. 2. Light a grill or preheat the broiler. In a small bowl, mix the wasabi powder with 4 teaspoons of hot water. Cover and set aside for 5 minutes. 3. In another bowl, stir 2 tablespoons of warm water into the tahini. Stir in the wasabi paste, Vinegar, Mustard, Sugar, Garlic and the remaining 2 teaspoons soy sauce and 4 teaspoons oil. Season with Salt and pepper. 4. 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. 5. In a large bowl, toss the alfalfa sprouts with the enoki Mushrooms and all but 2 tablespoons of the dressing; loosen the sprouts to evenly distribute the dressing. Scatter the Spinach leaves on 4 large plates and arrange the tuna on top. Drizzle on the remaining 2 tablespoons dressing. Mound the sprout salad on the tuna, scatter the pickled Ginger on top and serve. |