---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Grilled Tuna Salad with Wasabi Dressing
  Categories: Main dish, Fish, Salads
       Yield: 4 servings
  
       1 T  Soy sauce (+ 2 teaspoons)           1 t  Sugar
       1 T  Olive oil (+ 2 teaspoons)           2    Garlic cloves, minced
   1 1/4 lb Fresh tuna steak                         Salt & pepper to taste
       4 t  Wasabi powder *                     7 oz Alfalfa sprouts (2 cups)
       2 T  Tahini * (sesame paste)             7 oz Trimmed enoki mushrooms *
       2 T  Rice vinegar                      1/2 lb Young spinach, stemmed
       1 t  Dijon mustard                       2 T  Slivered pickled ginger *
  
   * 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 broiler.  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 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.
   
   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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