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Servings: 4 servings
½ cup water
3 tablespoons wasabi powder (horseradish powder – available at Asian foods markets)
1/3 cup reduced-sodium soy sauce
3 tablespoons peanut oil, divided
1 tablespoon dry Sherry
1½ teaspoons oriental sesame oil
1½ teaspoons minced fresh gingerroot
4 green onions, very thinly sliced
4 6-ounce ahi tuna steaks (each about 1-inch thick)
1 cucumber peeled, seeded, cut into matchstick-size strips
½ cup radish sprouts (We used thinly sliced radishes – couldn’t find any sprouts)
Whisk ½ cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and gingerroot. Stir in green onions. Set aside.
Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side. (Alternatively, grill the tuna on the barbecue.)
Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.
Serve with hot rice and a vegetable. Suggestions: sautéed red and yellow peppers and carrots – cut into match-stick size – and peapods; or green beans, cooked, then stir-fried in small amount of sesame oil, soy sauce, a little brown sugar, then sprinkled with sesame seeds.
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