***MARINADE***
1/2 cup soy sauce
3 tablespoon honey
1 tablespoon fresh ginger -- minced
2 teaspoons garlic -- minced
black pepper -- freshly ground, to
taste.
2 1 inch thi tuna steaks
***SAUCE***
2 tablespoon rice wine vinegar
2 tablespoon soy sauce
2 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
2 tablespoon minced scallion
1/4 teaspoon red pepper flakes
1/4 cup olive oil
1/2 package wonton wrappers
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 tablespoon julienne yellow pepper
2 tablespoon julienne red pepper
***GARNISH***
radish sprouts
pickled ginger
golden caviar
light sesame seeds
dark sesame seeds
Instructions:
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.
