Recipe for Hibachi Style Tuna with Maui Onions and Ponzu Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
PONZU SAUCE ----------------
1 cup Mirin
3/4 cup Low sodium soy sauce
3 tbl Fresh lemon juice
1 tsp Dried red pepper flakes
----------------- TUNA ----------------
1/2 cup Soy sauce
1/2 cup Sugar
4 x Green onions, sliced
1/2 tsp Chopped garlic
1 tbl Peeled, minced fresh ginger
4 x Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each
1 sm Maui onion or other sweet onion julienned
1/2 x Japanese cucumber or English hothouse cucumber julienned
Instructions:
Instructions: Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & 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.

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