Grilled Tuna With Seaweed Hawaiian-Style

Course : Grilling
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1/2 cup soy sauce
3 tablespoon honey
1 tablespoon fresh ginger -- minced
2 teaspoons garlic -- minced
1 teaspoons black pepper -- freshly ground
2 fillets tuna steaks 1 inch thick
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
2 tablespoons minced scallion
1/4 teaspoon red pepper flakes
1/4 cup olive oil
1/2 package wonton wrappers
1 tablespoons vegetable oil for deep frying
1/4 cup sea weed
1/2 cup bite-sized radicchio leaves
1/2 cup sliced endive
1/2 cup baby spinach leaves
2 tablespoons julienne yellow pepper
2 tablespoons julienne red pepper
1 medium radish sprouts
1 piece pickled ginger
1 tablespoons golden caviar
1 teaspoon light sesame seeds
1 teaspoon dark sesame seeds

Preparation / Directions:

In a bowl mix together the first 5 ingredients. Put the tuna steaks in a pan and pour the mixture over, coating the tuna on all sides. Marinate the fish for 15 minutes. Then transfer the marinated tuna to a heated grill and grill for 1-2 minutes on each side. In a bowl whisk together all the ingredients for the sauce. Heat the frying oil to 350F Cut the wonton wrappers into julienne strips and deep fry them until golden. Drain them on paper towels. In a bowl toss together the sea weed, radicchio leaves, sliced endive, baby spinach leaves, julienne yellow pepper, and julienne red pepper. Arrange seaweed and greens in the center of 2 serving plates and top them with the fried wonton strips. Drizzle with some of the sauce, top with the tuna, drizzle more sauce. Garnish with a small cluster of radish sprouts, pickled ginger, tobiko, light sesame seeds, dark sesame seeds, and golden caviar.

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