Yield: 12 servings.
Marinated Ahi (yields 12 servings):
2¼ lb. ahi
4½ oz. sesame oil
White balsamaic vinaigrette (yields 3 cups):
6 oz. white balsamic vinegar
6 oz. seasoned rice wine vinegar
12 oz. olive oil
to taste, salt and pepper
California Avocado Radish Cucumber Salad (yields 12 half-cup servings):
3 large fresh California avocados, peeled, seeded, ¼" dice
2¼ cups radishes, cleaned, ¼" dice
2 cups hot-house cucumber, peeled, seeded, ¼" dice
1 Tbsp. fresh chives, minced
Yuzu Wasabi Aioli (yields 1 cup):
1¾ oz. pasteurized egg yolks
1½ Tbsp. yuzu juice (or fresh lime juice)
1½ tsp. prepared wasabi
¾ cups olive oil
¾ cup sweet soy sauce
as needed for garnish, fresh chives
as needed for garnish, toho shokuhim ume goma (sweet-tart-salty sesame seeds)
For marinated ahi: Portion ahi into 3-oz. pieces. Marinate in sesame oil for 15 minutes.
For vinaigrette: Whisk together all ingredients and refrigerate.
For California avocado radish cucumber preparation: Place all ingredients in a bowl. Add White Balsamic Vinaigrette and gently stir.
For yuzu wasabi aioli: Whisk together egg yolks and yuzu. Slowly whisk in olive oil, whisking until thick. Stir in wasabi and refrigerate.
Per order: Place ½ cup California Avocado Radish Cucumber salad in a ring mold and gently press down. Place molded salad at top center of platter. In hot saute pan, sear ahi, then slice thinly. Place ahi down the length of the plate. Drizzle 1 heaping Tbsp. Yuzu Wasabi Aioli sauce down one side of platter. Drizzle 1 Tbsp. sweet soy sauce along opposite side of platter. Garnish with fresh chives over salad. Garnish with seasoned sesame seeds over ahi.