Title: Hibachi Style Tuna with Maui Onions and Ponzu Sauce
Categories: None
Yield: 4 Servings

--------------------------------PONZU SAUCE--------------------------------
1 c Mirin
3/4 c Low sodium soy sauce
3 tb Fresh lemon juice
1 ts Dried red pepper flakes

------------------------------------TUNA------------------------------------
1/2 c Soy sauce
1/2 c Sugar
4 Green onions, sliced
1 1/2 ts Chopped garlic
1 tb Peeled, minced fresh ginger
4 Sashimi-grade ahi steaks, 5
-ounces and 1/2 inch thick
-each
1 sm Maui onion or other sweet
-onion julienned
1/2 Japanese cucumber or English
-hothouse cucumber julienned
1 pk (2 ounces) radish sprouts

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