Sesame-Crusted Tuna
Amt        Ingredient
4 lbs.        sushi-grade tuna loin
2 oz.        light soy sauce
2 oz.        hoisin sauce
1 oz.        rice vinegar
1 tsp.        garlic purée
2 tsps.         pickled ginger, finely diced
4 oz.        sesame seeds
1 oz.        black sesame seeds
2 oz.        kosher salt
2 tsps.        dried thyme
1 tsp.        cracked black pepper
Procedure:
• Cut tuna into strips lengthwise approximately 2” square.
• Mix the sauce and hoisin sauces, rice vinegar, garlic and ginger together and add to the tuna.
• Allow to marinate approximately 30 minutes.
• In the meantime, mix the sesame seeds, black sesame seeds, salt, kosher salt, dried thyme and cracked black pepper together in a separate container.
• Roll the marinated tuna strips in sesame seed mixture and sear all four sides in a hot pan with sesame oil.
• Remove immediately so that only the outside is seared and the fish stays cool and raw.

Seaweed Salad
Amt        Ingredient
1 lb.        savoy cabbage, julienne
2 tbsps.        sweet soy sauce
2 tsps.        kosher salt
2 tbsps.        green onion, Oriental cut
1 lb.        commercially prepared ginger
        seaweed salad
Procedure:
• Toss the julienne cabbage with the salt and soy sauce and put aside for 30 minutes.
• Strain, rinse and pat dry.
• Add green onions.
• To serve, lay out on plate on even rows and top with ginger seaweed salad. Use as a base for the Sesame-Seared Tuna.

Soy Ginger Glaze
Amt        Ingredient
3 oz.        hoisin sauce
1 oz.        honey
1 oz.        soy sauce
1/4 cup        mirin rice wine
1 oz.        rice vinegar
1/4 tsp.        garlic purée
1/4 tbsp.        grated fresh ginger
Procedure:
• Mix all ingredients together in a stainless steel bowl.
• Grate the ginger right into the use, using a hand grater.
• Spoon glaze onto plate or strain into squeeze bottle for use as a garnish.

Wasabi Cream
Amt        Ingredient
2 tbsps.        wasabi powder
1 tbsp.        rice vinegar
1 tbsp.        fresh cilantro, chopped fine
1/2 cup        mayonnaise
As needed water
Procedure:
• Combine the wasabi and vinegar together.
• Add mayonnaise and whip until smooth.
• Add cilantro and add water as necessary to adjust to consistency for squeeze bottle.
• Pour into squeeze bottle and use sparingly.

For plating
Amt        Ingredient
4 oz.        sesame oil
2 lbs.        seaweed salad
1 cup        soy ginger glaze
6 oz.        wasabi cream
4 tbsps.        fresh chives, diced
Procedure:
• Arrange 3 oz. of seaweed salad down the center of each plate.
• Slice tuna into half-inch-thick slices and arrange over the salad.
• Garnish plate with Wasabi Cream and Soy Ginger Glaze.
• Sprinkle with diced chives and serve chilled.

Yield: 16 servings