Yellowfin Tuna with Pickled Wasabi Leaves, Avocado,
Yuru Vinaigrette, Radish Salad and Lotus Chips
By Executive Chef Nancy Oakes, Boulevard Restaurant, San Francisco , CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 10

Ingredients: (use organic when possible)
1-1/2 Ibs. Yellowfin Tuna* (top quality sushi, center cut loin, 1/4-in. dice)
2 tbls. Pickled Wasabi Leaves (chopped - available in Asian markets)
1/4 cup Wasabi Tobiko

*Seafood Watch recommends troll/poll-caught yellowfin tuna from all sources.

Yuzu Vinaigrette
Ingredients:
1/2 cup Orange Juice
1/4 cup Meyer Lemon Juice
1/4 cup Mirin
1/8 cup White Soy Sauce
1/4 cup Grape Seed Oil
TT Kosher Salt

Procedure:
Whisk together before use.

White Soy Mayonnaise
Ingredients:
1/2 cup Mayonnaise
2 tbls. White Soy Sauce

Procedure:
Whisk together to maintain a thick sauce.

Lotus Chips
Ingredients:
2 Lotus Roots
6 cup Canola (or Peanut Oil)
1 tbls. Kosher Salt
Candy Thermometer

Procedures:
1. Thinly slice fresh lotus root on a mandoline.

2. Soak in water for 20 minutes and then rinse under fresh water until water runs clear. Drain and spin dry in a salad spinner. Heat oil in a medium-size straight-side saute pan.

3. Deep fry at 325† F, turning chips often until light golden brown, about 3-5 minutes. Drain on paper towels and season with kosher salt.

Radish Salad
Ingredients:
2 med. Watermelon Radishes
2 med. Black Radishes
6 Shiso Leaves

Procedure:
On a mandoline, finely julienne radishes and soak in cold water for 10 minutes. Spin dry in a salad spinner. Finely chiffonade shiso leaves. Toss radishes and shiso together with a little yuzu vinaigrette and season with salt and pepper.

Avocado
Ingredients:
2 Ripe Hass avocados (diced)
2 tbls. Yuzu Vinaigrette
Kosher Salt and Black Pepper (freshly ground)

Procedure:
Dress avocado with vinaigrette and season to taste with salt and pepper.

To Serve:
Combine raw tuna, pickled wasabi and tobiko and dress with yuzu vinaigrette. Season to taste with salt and pepper. Place in a 2-oz. timbale, top with a thin layer of avocado and unmold onto a plate. Top with a dollop of the white soy mayonnaise. Place 2-3 lotus chips flat on top and top with a small knot of radish salad. Serve immediately.