Ingredients:

Prepare the tuna

6 oz Ahi tuna
2 tbsp Cracked pepper 2 tbsp
1 ea English cucumber, sliced into thin rings
1 tsp Canola oil

Roll the tuna in the cracked pepper until covered on all sides
Add the oil to a hot skillet and sear on each side 30 seconds, set aside.

Prepare the soy lime vinaigrette:

1 tsp Garlic
1 tsp Ginger
1 tsp Shallots
2 oz Rice wine vinegar
2 oz Soy sauce
2 ozJuice of lime
1½ cup Canola oil
1 tsp Red pepper
1 tsp Golden bell pepper
1 tsp Sugar
Black pepper to taste

Finely dice the ginger, garlic, shallots, both peppers and mix into a bowl with the rice wine vinegar, soy sauce and oil. Whisk well and season with sugar, pepper


Presentation:

Slice the tuna into thin slices. Place a 3 inch ring mold in the center of the plate.

Alternate slices of tuna and cucumber, adding a little dressing to moisten. Continue until the ring mild is full. Slide the ring mold out and garnish with toasted sesame seeds and chives. Add a dallop of wasabi and ginger crisps for a garnish.