Rouxbe

• 1/2 green onion
• 1 tsp pickled ginger
• juice of 1/2 lime
• 1 1/2 tsp wasabi powder (or to taste)
• 1 tsp rice wine vinegar
• 3/4 tsp sugar
• 1/4 tsp Kosher salt
• 3 tbsp extra-virgin olive oil

To make the vinaigrette, first thinly slice the green onion on the bias. Then finely julienne the pickled ginger. Squeeze half of the lime into a bowl. Add the wasabi powder and mix to combine. Then add the vinegar, sugar, salt and olive oil and whisk. To finish, stir in the pickled ginger and green onions.

• 1/2 pound ahi tuna
• 1 tbsp coarsely cracked pepper (approx.)
• 2 tsp Kosher salt (approx.)
• 1 tsp extra-virgin olive oil
• grapeseed oil (for searing)

To prepare the tuna, cut it into 2 equal pieces. Liberally coat the cutting board with coarsely ground pepper and Kosher salt. Coat the tuna with some olive oil.

Next, roll the tuna in the salt and pepper and gently press to coat. Then set aside, while you preheat a fry pan to medium-high heat.

Once the pan is properly heated, add a bit of oil and then add the tuna. Ahi tuna is generally served very rare, so cook each side just until the edges just start to change color and form a golden crust. Flip and sear each side. Once all of the sides are browned, place onto a cooling rack and let cool while you prepare the garnish.

Once the tuna has cooled, slice and set aside while you prepare the garnish.

• 1 cup pea shoots (approx.)
• 1 tsp extra-virgin olive oil (approx.)
• salt (to taste)
• pickled ginger (for garnish)

For the garnish, lightly coat the pea shoots with a bit of olive oil. Season with a touch of salt and toss.

To plate the dish, place a small bunch of pea shoots onto a plate. Garnish with a bit of pickled ginger and then place a few pieces of tuna onto the plate. Drizzle with some of the vinaigrette and serve.