Oil the tuna and season with S & P. Dredge the tuna on four of the sides so u will be slicing the meat against the grain if there is any.
Heat a saute or sizzle plate. Sear the tuna for about 8-10 seconds on all the sesame sides.
Allow to cool for a minute.
Meanwhile pour the soy blend in a ramekin and place at 12 o'clock on the plate garnished with frisee or other greens.
Place a small pile of the pickled cucumber and ginger on one side and form the wasabi and place on the other side.
Garnish w/ sriracha on the plate.
Slice the tuna thin and fan out on the bottom of the plate.
Spinkle with sea salt and drizzle with O.O. and serve.
1.5 C Black sesame seeds
1.5 C. White sesame seeds
2 tsp. Wasabi powder
1 tsp. Salt
2 tsp. Au poivre pepper mix
Zest of one orange
2 tsp. Chopped garlic
1 # Fresh young ginger
1 tsp. Salt
1.5 C. Rice vinegar
1 cup Sugar
Wash the ginger, spoon off the skin, slice the ginger thinly and salt them.
Leave salted ginger slices in a bowl for about one hour.
Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar.
Mix rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar over the ginger slices.
Cover jar and store in the refrigerator.
Make Soy blend
3 cups Soy sauce
1 Tbsp. Minced garlic
2 tsp wasabi powder
2 tsp crushed red pepper
1 Tbsp. Minced ginger
Mix together and allow to sit for at least an hour.
Make quick pickles
Slice one or two european cucumbers very thin on a mandoline and salt them.
Let sit for at least 15 min and cover with rice vinegar and sprinkle with a couple tsp. sugar.