Ingredients:

4 each Ahi planks, no. 1 grade, 4 oz., each
2 tsp. Cooking oil
as needed Chef Larry's Asian Spice (recipe follows)
12 each Avocado slices
12 each Orange segments
4 each Cherry tomatoes, halved
1 cup Wasabe sprouts
1/4 cup Daikon sprouts
to garnish Toasted sesame seeds

For the Wasabe Vinaigrette:

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
to season Salt
to season Fresh ground black pepper

Method:
Prepare Chef Larry's Asian Spice per recipe, reserve. Prepare Chef Larry's Wasabe Vinaigrette by combining 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. Heat skillet or saute pan over medium high heat. Coat Ahi in Chef Larry's Asian Spice. Add a small amount of oil to heated pan. Add seasoned Ahi and sear on all sides to a tempeature of "rare". Remove seared Ahi from pan. Arrange avocado slices, orange segments and cherry tomato halves in center of serving plates. Sprinkle daikon sprouts over avocado slices / orange segments and around. Slice seared Ahi aand place over avocado and orange. Drizzle with Wasabe Vinaigrette and top with Wasabe sprouts.

Makes 4 servings

Chef Larry's Asian Spice

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.

Makes 1 cup