1 3-oz. Ahi tuna
Black sesame seasoning
1 oz. Black peppercorn butter
2 fl. oz. Balsamic vinegar
1/2 oz. Pickled ginger
1 1/2 oz. Southwestern slaw
1/2 oz. Spicy soy mustard (zig-zagged)
1 tsp. Wasabi
Season tuna by rolling in seasonings & coat all sides. Sear tuna on cast iron skillet on all sides to rare, about 20 seconds on each side. Remove from skillet and slice into 7-9 slices.
While tuna is being seared, place peppercorn butter and balsamic vinegar in an 8-inch skillet and place on medium heat for about 3 minutes until slightly thickened.
Place slaw on right hand side of rectangular plate. Then place pickled ginger “flower” on left hand side of plate
Fan tuna slices down the middle of the plate, and then pour peppercorn vinaigrette around sliced tuna.
Create a zig–zag on vinaigrette and tuna using spicy soy mustard. Dollop the wasabi at 10 o’clock, 6 o’clock, and at 2 o’clock around tuna,