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0.0 – 0 reviews •
| 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 |
