* 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.
