4 servings available at asian markets and health food shops
2 small garlic cloves minced
1 tablespoon olive oil
2 tablespoons slivered japanese pickled ginger
2 tablespoons rice vinegar
4 servings salt and pepper freshly ground
1 tablespoon soya sauce
0.5 pound young spinach stemmed
1 teaspoon sugar
2 tablespoons tahini sesame paste
4 teaspoons wasabi powder
Equipment
bowl
grill
broiler
Directions
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.
