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	<title> &#187; wasabi</title>
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		<title>Nori Crusted Ahi with Soy-Lime-Honey-Wasabi glaze, over Pad Thai Stir Fry</title>
		<link>http://fotocuisine.com/2008/04/29/nori-crusted-ahi-with-soy-lime-honey-wasabi-glaze-over-pad-thai-stir-fry/</link>
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		<pubDate>Wed, 30 Apr 2008 02:21:29 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[seaweed]]></category>
		<category><![CDATA[soy]]></category>
		<category><![CDATA[stirfry]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[wasabi]]></category>

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		<description><![CDATA[MMMmmmmmm, Tuna.  So, the whole seared tuna thing is about as cliche as you can get these days.  Even Nebraska steak houses have a seared tuna appetizer, and there&#8217;s not much originality you can present with the fish these days.
On the other hand, why is that different from a steak bearnaise or a [...]]]></description>
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