Hibachi Style Tuna with Maui Onions and Ponzu Sauce

4 Servings

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Hibachi Style Tuna with Maui Onions and Ponzu Sauce Ingredients

PONZU SAUCE	4 Green onions, sliced
1 c Mirin	1 1/2 ts Chopped garlic
3/4 c Low sodium soy sauce	1 tb Peeled, minced fresh ginger
3 tb Fresh lemon juice	4 Sashimi-grade ahi steaks, 5
1 ts Dried red pepper flakes	1 sm Maui onion or other sweet
TUNA	1/2 Japanese cucumber or English
1/2 c Soy sauce	1 pk (2 ounces) radish sprouts
1/2 c Sugar

Instructions for Hibachi Style Tuna with Maui Onions and Ponzu Sauce

Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to 1/3 cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining ingredients. (Can be prepared 1 day ahead. Cover and set aside at room temperature) FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking dish. Add the fish; turn to coat. Cover and let stand 1 hour at room temperature. Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the fish from the marinade and grill the fish about 1 minute per side. Toss the onion, cucumber and sprouts together in a bowl. Divide the vegetables among 4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve. Posted to EAT-L Digest 15 Sep 96 From: Steve & Elizabeth Key Date: Mon, 16 Sep 1996 11:15:36 -1000

Main Ingredient: FishCuisine: Uncategorized