Hibachi Style Tuna with Maui Onions and Ponzu Sauce

Yield: 4 Servings

--------------------------------PONZU SAUCE--------------------------------
1 c Mirin
3/4 c Low sodium soy sauce [188 ml]
3 tb Fresh lemon juice
1 ts Dried red pepper flakes

------------------------------------TUNA------------------------------------
1/2 c Soy sauce [125 ml]
1/2 c Sugar [96 g]
4 Green onions, sliced
1 1/2 ts Chopped garlic
1 tb Peeled, minced fresh ginger
4 Sashimi-grade ahi steaks, 5-ounces and 1/2 inch thick [140 g]-each
1 sm Maui onion or other sweet-onion julienned
1/2 Japanese cucumber or English-hothouse cucumber julienned
1 pk (2 ounces) radish sprouts [56 g]

Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar and Grill called

FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to
1/3 cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining
ingredients. (Can be prepared 1 day ahead. Cover and set aside at room
temperature)

FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking
dish. Add the fish; turn to coat. Cover and let stand 1 hour at room
temperature.

Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the
fish from the marinade and grill the fish about 1 minute per side. Toss the
onion, cucumber and sprouts together in a bowl. Divide the vegetables among
4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve.

15 Sep 96