Hibachi style tuna with maui onions and ponzu sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mirin |
| ¾ | cup | Low sodium soy sauce |
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dried red pepper flakes |
| ½ | cup | Soy sauce |
| ½ | cup | Sugar |
| 4 | Green onions, sliced | |
| 1½ | teaspoon | Chopped garlic |
| 1 | tablespoon | Peeled, minced fresh ginger |
| 4 | Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each | |
| 1 | small | Maui onion or other sweet onion julienned |
| ½ | Japanese cucumber or English hothouse cucumber julienned | |
| 1 | pack | (2 ounces) radish sprouts |
Directions
PONZU SAUCE
TUNA
Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to ⅓ cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining ingredients. (Can be prepared 1 day ahead. Cover and set aside at room temperature)
FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking dish. Add the fish; turn to coat. Cover and let stand 1 hour at room temperature.
Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the fish from the marinade and grill the fish about 1 minute per side. Toss the onion, cucumber and sprouts together in a bowl. Divide the vegetables among 4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve.
Posted to EAT-L Digest 15 Sep 96 From: Steve & Elizabeth Key <drkey@...> Date: Mon, 16 Sep 1996 11:15:36 -1000