Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette

Ingredients

 * SEARED AHI TUNA
 * 11 ½ Pounds # 1 Grade Ahi Tuna, Center Cut
 * 5 Spice Mix: Schwezan pepper, Black Peppercorns, Corriander Seed, Star Anise, Fennel Seed.
 * MANGO AND RED PEPPER TARTAR
 * 2 Cups finely diced mango
 * 1 Cup finely diced red pepper
 * 1 Cup finely diced cucumber
 * ½ Cup finely diced red onion
 * ½ Cup fresh chopped cilantro
 * ½ Cup lemon oil or extra virgin olive oil
 * Salt and white pepper, to taste
 * CALIFORNIA AVOCADO WASABI VINAIGRETTE
 * 1 California Avocado
 * 2 tsp wasabi powder
 * 1 each shallot, minced
 * ¼ Cup seasoned rice wine vinegar
 * 1 each lemon, juiced
 * 1 Tbsp sesame oil
 * 1 Cup olive oil
 * salt and pepper, to taste

Directions
SEARED AHI TUNA

5 Spice Mix: Grind equal parts in coffee grinder.

METHOD

Portion the Ahi Tuna into 4 oz. portions and season them with salt. Rub the Ahi Tuna with the Five Spice Mix to coat completely. Heat a non-stick pan and add 2 tablespoons of vegetable oil. Once the oil is hot, add the Ahi Tuna to the pan. Sear each side of the Ahi Tuna for 30 seconds. After all sides of the Ahi Tuna are seared, place the fish onto a plate that has paper towels on it to absorb any excess oil. Slice the Ahi Tuna into one-quarter inch thick pieces.

MANGO AND RED PEPPER TARTAR

METHOD

In a stainless steal bowl; mix all six ingredients and season with salt and pepper.

CALIFORNIA AVOCADO WASABI VINAIGRETTE

METHOD

In household blender add all the ingredients, except the oils. Purée until the mixture is smooth. With the blender running, add the oils slowly adjusting the seasoning. Pour the vinaigrette into a new container and keep cold until ready to serve

THE GARNISH

There are a variety of ways to garnish the dish. Here are a few ideas. Be creative with your presentation.

Toasted Black and White sesame Seeds

Micro Asian Greens

Chili or Lemon Oil

Daikon sprouts or onion sprouts

Fresh Cilantro or Chive Sticks