Title: Limu Poke Salad
Categories: Taste2
Yield: 6 servings

=== DRESSING ===
1/2 c Fresh orange juice
2 tb Vegetable oil
2 1/4 ts Sugar
1 1/2 ts Sesame seeds
1 1/2 ts White wine vinegar
1 1/2 ts Soy sauce
=== SALAD ===
2 c Ogo (Hawaiian seaweed);
-cleaned, drained
3/4 c Soy sauce
1/4 c White wine vinegar
1/4 c Mirin; (sweet rice wine)
1 c Sugar
1 tb Black sesame seeds
1/8 ts Minced jalapeno pepper
=== TUNA ===
1 c Soy sauce
1/2 c Firmly-packed brown sugar
3/4 ts Peeled; minced fresh ginger
1/2 ts Dried crushed red pepper
1/4 ts Chinese 5 spice powder
6 Sashimi-grade Ahi steaks -;
-(3 oz ea)

For the dressing: Combine all of the ingredients in a small bowl. Cover and
refrigerate until ready to use. For the salad: Blanch the seaweed in a
large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a
bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small
saucepan, stirring to dissolve the sugar. Pour the mixture over the
seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain. For
the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss
to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place
the Ahi on a foil-lined baking sheet. Broil until rare, about 1 minute per
side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the
dressing and serve. This recipe yields 6 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-19-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.