This spicy Japanese-style salad gets its kick from wasabi. In place of the pungent wasabi, you could use an equal amount of powdered dry mustard.
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons olive oil
1 1/4 pounds fresh tuna steak
4 teaspoons wasabi powder*
2 tablespoons tahini* (sesame paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
2 small garlic cloves, minced
Salt and freshly ground pepper
7 ounces alfalfa sprouts (4 cups)
7 ounces trimmed enoki mushrooms* (2 cups)
1/2 pound young spinach, stemmed
2 tablespoons slivered Japanese pickled ginger*
*Available at Asian markets and health food shops
How to Make It
In a shallow glass dish, combine 1 tablespoon of the soy sauce and 1 teaspoon of the oil. Add the tuna and coat well. Refrigerate for about 15 minutes, turning the fish twice.
Light a grill or preheat the broiler. In a small bowl, mix the wasabi powder with 4 teaspoons of hot water. Cover and set aside for 5 minutes.
In another bowl, stir 2 tablespoons of warm water into the tahini. Stir in the wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 teaspoons soy sauce and 4 teaspoons 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 a large bowl, toss the alfalfa sprouts with the enoki mushrooms and all but 2 tablespoons of the dressing; loosen the sprouts to evenly distribute the dressing. Scatter the spinach leaves on 4 large plates and arrange the tuna on top. Drizzle on the remaining 2 tablespoons dressing. Mound the sprout salad on the tuna, scatter the pickled ginger on top and serve.
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