Tuna

 The fourth Tuna dish inspired by Shinya Tasaki's

 battle with Iron Chef Masahiko Kobe

                     Grilled Tuna, Margues de Murrieta ’68 (red)

Chef Tasaki mixed white wine and soy sauce broth

with kelp and tuna broth. He added tea and truffles.

He grilled the tuna in this sauce along with the

mitsutake mushroom slices used for garnish.

Wooden Chef Recipe: Grilled Tuna, More Chianti

Grill some 8 oz. tuna pieces, place on a bed of cooked rice,

throw in some sliced mushrooms to put on top of the dish,

dress it up with some green stuff (fresh basil leaves are good).

There’s still lots of Chianti in the box.

The kids still have some red pop left, don’t they?

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