Yield: 4 Servings

Ingredients:

4 each Ahi tuna fillets, 5 oz. Each

as needed Chef Larry’s Asian Spice (recipe follows)

2 tsp. Cooking oil

1/3 cup Coconut milk

1 tbsp. Wasabi paste

to season Salt

to season Fresh ground black pepper

8 oz. Petite salad greens

as needed Chef Larry’s Balsamic Vinaigrette (recipe follows)

4 each Baby tomatoes, halved

For the Chef Larry’s Eggplant Salad:

12 oz. Eggplant, peeled, diced

1 tsp. Olive oil

1 tsp. Sesame seeds, toasted

1 tbsp. Sugar

1 tbsp. Soy sauce

1 tbsp. Rice wine vinegar

1 tbsp. Mirin or Saki (rice wine)

1 tsp. Sesame oil

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry’s Asian Spice and Balsamic Vinaigrette per recipes, reserve. Prepare Chef Larry’s Eggplant Salad by heating oil in a saute pan. Add diced eggplant and saute until tender. Remove and cool. Combine toasted sesame seeds, sugar, soy sauce, rice wine vinegar, Mirin and sesame oil. Blend ingredients and mix with the cooled eggplant. Season to taste and reserve, Combine coconut milk and wasabi paste, season with salt and pepper, reserve. Heat cooking oil in a saute pan or skillet. Season Ahi fillets with Chef Larry’s Asian Spice and add to heated pan. Sear Ahi fillets on medium high heat for 2 minutes on all sides, cooking rare. Remove from pan and reserve. Toss petite salad greens in a small amount of Chef Larry’s Balsamic Vinaigrette. Mound dressed greens in the center the serving plates. Cut seared Ahi fillets on a bias and place upright on opposite sides. Place a spoonful of the Coconut Wasabi Sauce mixture next to the seared Ahi. Portion Chef Larry’s Eggplant Salad in two small mounds opposite sauce. Arrange baby tomato halves on plate and serve.

Chef Larry's Notes:
As the Ahi is served rare in this recipe, it is important to get the freshest product possible. Vist your local fish market and request #1 Grade Ahi.

Chef Larry's Asian Spice

Yield: 1 cup

Ingredients:

2/3 tsp. Cayenne pepper

1 tsp. Ground cloves

1 tsp. Curry powder

1 tsp. Ground ginger

1 tsp. Ground cinnamon

1/2 cup Paprika

2 tsp. Granulated garlic

1/4 cup Salt

1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Chef Larry's Balsamic Vinaigrette

Yield: 6-8 Servings

Ingredients:

1/4 cup Balsamic vinegar

1 tsp. Chives, minced

1 tsp. Parsley, finely chopped

1/2 tsp. Dijon mustard

1/4 tsp. Sugar

3/4 cup Olive oil, extra virgin

to taste Salt

to taste Fresh ground black pepper

Method:
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.