Seared Rare Ahi Tuna with Asian Greens with Soy-Lemon Vinaigrette

Executive Chef/Partner Michael Kimmel , Tarpy's Roadhouse, Monterey

Serves 4

12 oz. seared rare Ahi Tuna seasoned with fresh thyme, black pepper, & Kosher salt, sliced thin
12 oz. Asian Greens- mixture of chopped Napa cabbage, baby spinach, arugula, sunflower sprouts, red & yellow bell pepper, red cabbage, cilantro, basil leaves, baby corn, sugar peas, asparagus, & thin sliced cucumber
4 oz. Spaghetti noodles
7 oz. soy lemon vinaigrette- see recipe below
2 oz. pickled ginger
3 oz. roasted red pepper, julienne
2 oz. toasted black & white sesame seeds
2 oz. Wasabi mustard- molded into interesting shapes
2 flatbread, toasted, cut into long triangular spikes
2 oz. carrot, grated
4 edible flowers- use Calendulas, Borage, Honeysuckle, Nasturtiums, Jasmine, Marigolds, Geraniums, Fushias, Sage, Bachelor Buttons, Carnations, Dianthus, Stock, Mums, Roses or whatever is available
4 decorative plates

Soy Lemon Vinaigrette
2 oz. rice or white wine vinegar
3 oz. soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic, chopped
1 teaspoon shallots, chopped
1/2 oz. fresh ginger, peeled, grated, squeeze juice out
1/4 teaspoon black pepper
1 dash Tabasco sauce
1 tablespoon Dry Sherry
2 teaspoons brown sugar
1 tablespoon Cilantro, chopped
1 lemon, zest grated and chopped, juiced
3 oz. olive oil

Assembly
1. Toss the first three ingredients in a stainless bowl to coat with the vinaigrette. Mound in the center of the four plates. Prop the tuna standing up against the salad.
2. Place the red pepper around the salad in between the tuna, top with grated carrot. Place an edible flower on top. Prop the flatbread spikes to meet at a point above the salad. Place the Wasabi around the edge of the plate, then mound the pickled ginger in between the Wasabi. Sprinkle the salad with the sesame seeds.

Soy Lemon Vinaigrette Method
Combine all ingredients, check seasoning level. Label, date, refrigerate and store in a large cambro. Reduce the size of the container as the amount reduces and gets used up. Don’t combine old with the new.