Photo: ViewHouse

From: Chef Jose Guerrero, View House, Denver. Yield: 1 serving.

4 oz. sesame-crusted tuna
¼ avocado
1 oz. sweet soy
2 oz. heirloom tomato & cucumber salad
½ oz. sesame soy vinaigrette, prepared
12 kaiware sprouts (sprouted daikon radish seeds)

Quarter an avocado and fan it out lengthwise, then place on a plate. Crust the tuna with sesame seeds and sear to medium rare. Slice into 6 pieces and lay over the avocado. Drizzle sweet soy over the tuna and avocado in a zigzag pattern. Place the tomato salad in a bowl and toss with sesame soy vinaigrette. Add salad atop the tuna, then finish the dish by garnishing with kaiware sprouts.