6      ounces        ahi or yellow fin tuna
   1                    nori sheet
                        salt and pepper -- to taste
                        --floral greens--
   1                    roma tomato
   6                    enoki mushrooms
   6                    warabi sprouts
   3                    mizuna leaves or asian greens
                        --dressing--
   2                    shallots
   2      teaspoons     olive oil
   3      teaspoons     red wine vinegar
   1      small   bunc  chopped fresh parsley
Season ahi with salt and pepper. Wrap nori sheet around ahi. Saute in a
teflon pan.
Floral Greens:
Blanch tomato and peel, then hollow out the inside. Arrange enoki
mushrooms, warabi sprouts and Asian greens in tomato.
Dressing:
Mix red wine vinegar, olive oil, shallots and parsley in bowl. Pour over
the Floral Greens.
Nutritional information: 370 calories, 13 grams of fat.
Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui
Formatted by Gail Shermeyer <4paws@netrax.net>.