Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | === DRESSING === |
| ½ cup | Fresh orange juice |
| 2 tablespoons | Vegetable oil |
| 2¼ teaspoon | Sugar |
| 1½ teaspoon | Sesame seeds |
| 1½ teaspoon | White wine vinegar |
| 1½ teaspoon | Soy sauce |
| \N \N | === SALAD === |
| 2 cups | Ogo (Hawaiian seaweed); cleaned, drained |
| ¾ cup | Soy sauce |
| ¼ cup | White wine vinegar |
| ¼ cup | Mirin; (sweet rice wine) |
| 1 cup | Sugar |
| 1 tablespoon | Black sesame seeds |
| ⅛ teaspoon | Minced jalapeno pepper |
| \N \N | === TUNA === |
| 1 cup | Soy sauce |
| ½ cup | Firmly-packed brown sugar |
| ¾ teaspoon | Peeled; minced fresh ginger |
| ½ teaspoon | Dried crushed red pepper |
| ¼ teaspoon | Chinese 5 spice powder |
| 6 \N | Sashimi-grade Ahi steaks -; (3 oz ea) |
For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.