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Grilled Tuna With Maui Onion Salad and Ponzu Sauce - from Roy's
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President Barack Obama's diverse background may spark new influences from Hawaii, Kenya and Indonesia on our plates and palates.
This recipe is from chef Roy Yamaguchi of Roy's, which is rumored to be a favorite restaurant of the Obama family when they're in Hawaii. Use high-quality tuna if you plan to cook it rare. The recipe makes more ponzu sauce than you will need, so use the extra to drizzle on vegetables or other seafood. Yamaguchi uses the tops of Japanese spice sprouts, also known as daikon sprouts.
-- H.M. Cauley, for the Journal-Constitution
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 4
Ingredients:
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FOR THE MARINADE:
1 cup light soy sauce
1/2 cup granulated sugar
1/2 cup sliced green onions
1 tablespoon chopped garlic
1 tablespoon minced ginger
4 (7-ounce) ahi tuna steaks
FOR THE PONZU SAUCE:
1 cup mirin
3/4 cup light soy sauce
1 teaspoon red pepper flakes, or to taste
2 tablespoons fresh lemon juice
FOR THE MAUI ONION SALAD:
1 large carrot, halved lengthwise and thinly sliced
1 small Maui or other sweet onion, halved lengthwise and thinly sliced
1/2 English hothouse cucumber, seeded, halved lengthwise and thinly sliced
1/4 cup pink pickled ginger, julienned
1 tablespoon canola oil
4 ounces bean sprouts
FOR THE GARNISH:
1/2 tablespoon toasted white sesame seeds
1/2 tablespoon toasted black sesame seeds
Juice of 1 lemon
Instructions:
To prepare the marinade: In a large mixing bowl, combine soy sauce and sugar. Add green onions, garlic and ginger and stir to combine. Add tuna and marinate for 1 hour.
To prepare the Ponzu Sauce: Meanwhile, in a small saucepan, bring mirin to a boil and reduce to 1/3 cup, about 5 minutes. Remove from heat and allow to cool. Whisk in soy sauce, red pepper flakes and lemon juice. Cool to room temperature.
To prepare the salad: About 30 minutes before serving, combine the carrot, onion, cucumber and pickled ginger in a mixing bowl. in a small skillet over high heat, add the canola oil. When hot, stir-fry the bean sprouts for 15 seconds. Transfer to the mixing bowl and toss with the vegetables.
Preheat a hibachi or barbecue grill. Remove the tuna from the marinade and grill over high heat for 1 to 2 minutes per side for rare or longer for desired doneness.
To serve, divide the salad among 4 plates. Sprinkle with sesame seeds and lemon juice. Place the tuna on top of the salad and spoon 2 tablespoons Ponzu Sauce over the fish.
To prepare the Ponzu Sauce: Meanwhile, in a small saucepan, bring mirin to a boil and reduce to 1/3 cup, about 5 minutes. Remove from heat and allow to cool. Whisk in soy sauce, red pepper flakes and lemon juice. Cool to room temperature.
To prepare the salad: About 30 minutes before serving, combine the carrot, onion, cucumber and pickled ginger in a mixing bowl. in a small skillet over high heat, add the canola oil. When hot, stir-fry the bean sprouts for 15 seconds. Transfer to the mixing bowl and toss with the vegetables.
Preheat a hibachi or barbecue grill. Remove the tuna from the marinade and grill over high heat for 1 to 2 minutes per side for rare or longer for desired doneness.
To serve, divide the salad among 4 plates. Sprinkle with sesame seeds and lemon juice. Place the tuna on top of the salad and spoon 2 tablespoons Ponzu Sauce over the fish.
Nutrition:
Per serving: 415 calories (percent of calories from fat, 33), 50 grams protein, 15 grams carbohydrates, 2 grams fiber, 14 grams fat (3 grams saturated), 75 milligrams cholesterol, 951 milligrams sodium.
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