Grilled Tuna Salad With Wasabi Dressing

Course : Grilling
Serves: 4
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1 tablespoon soy sauce -- (+ 2 teaspoons)
1 tablespoon olive oil -- (+ 2 teaspoons)
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 cloves garlic -- minced
1 teaspoon salt and pepper to taste
7 ounces alfalfa sprouts -- (2 cups)
7 ounces trimmed enoki mushrooms *
1/2 pound young spinach -- stemmed
2 tablespoons slivered pickled ginger *

Preparation / Directions:

* A green Asian horse-radish available at Asian Markets, well-stocked grocery stores and some health food markets. (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 grill. 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 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. Reprinted from Food and Wine Magazine, July 1996.

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