Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette

Seared ahi tuna

 * 11½ pounds #1 grade ahi tuna, center cut

5 Spice Mix

 * Schwezan pepper
 * black peppercorns
 * coriander 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

5 Spice Mix

 * 1) Grind equal parts in coffee grinder.

Seared ahi tuna

 * 1) Portion the Ahi tuna into 4 oz. portions and season them with salt.
 * 2) Rub the Ahi tuna with the five spice mix to coat completely.
 * 3) 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.
 * 4) 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.
 * 5) Slice the Ahi tuna into one-quarter inch thick pieces.

Mango and red pepper tartar

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

California avocado wasabi Vinaigrette

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

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