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Ingredients

4 each Ahi, no. 1 grade, cut into blocks, 5 oz. each
2 tsp. Olive oil
1/4 cup Black peppercorns, crushed
Salt to season
Petite salad greens for service
Chef Larry's Wasabe Vinaigrette (recipe follows) as needed
1/3 cup Cucumber, peeled, seeded, julienne cut (thin strips)
12 each Orange segments
8 - 10 each Baby pear tomatoes, halved

For the Ginger Citrus Glaze:

1/2 cup Orange juice
2 tsp. Soy sauce
1/3 tsp. Fresh ginger crushed
1 tsp. Brown sugar or honey
1 tsp. Hoisin sauce
1 tsp. Fresh lime juice
pinch Dried red chili flakes
pinch Curry

Method

Prepare Chef Larry's Wasabe Vinaigrette per recipe, reserve. Prepare Chef Larry's Citrus Ginger Glaze by combining ingredients in saucepan. Bring to a simmer. Reduce heat and allow to cook over low heat for 25 - 30 minutes or until sauce thickens, reserve.

Preheat grill or BBQ. Season Ahi with olive oil and salt. Coat generously with crushed black pepper. Place seasoned Ahi on preheated grill and cook to rare (2 minutes on each side). Remove and cool.

Place salad greens in a bowl with julienne cucumber, season with salt and pepper. Add enough Chef Larry's Wasabe Vinaigrette to lightly coat lettuce and toss. Mound dressed greens on serving plates or on a platter. Slice grilled Ahi and place around greens. Drizzle grilled Ahi with Chef Larry's Citrus Ginger Glaze. Garnish with orange segments, tomatoes and chives.

Makes 4 Servings

Chef Larry's Wasabe Vinaigrette

Ingredients

1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method

Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup