| Total: | 1 hr 25 min |
| Prep: | 1 hr 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup fresh orange juice
- 2 tablespoons vegetable oil
- 2 1/4 teaspoons sugar
- 1 1/2 teaspoons sesame seeds
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons soy sauce
- 2 cups ogo (Hawaiian seaweed), cleaned and drained
- 3/4 cup soy sauce
- 1/4 cup white wine vinegar
- 1/4 cup mirin (sweet rice wine)
- 1 cup sugar
- 1 tablespoon black sesame seeds
- 1/8 teaspoon jalapeno, minced
- 1 cup soy sauce
- 1/2 cup firmly packed brown sugar
- 3/4 teaspoon peeled, minced fresh ginger
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon Chinese 5 spice powder
- 6 (3-ounce) sashimi-grade Ahi steaks
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 426 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Sugar | 55 g |
| Protein | 29 g |
| Cholesterol | 33 mg |
| Sodium | 4216 mg |