Ingredients for Tuna:
4 Each 7 Oz. Ahi Tuna Portions (cut in 2"x2"x3.5" blocks)
4 Sheets of Nori Paper

Ingredients for Tokyo Grits:
6 Oz. Raw Sushi Rice (ground fine in a coffee mill)
1 Tbsp. Dashi Powder
1 Tbsp. Unsalted Butter

Ingredients for Ginger Honey:
1 Large Piece of Fresh Ginger
3 Tbsp. Rice Wine Vinegar
¼ Cup Honey

Ingredients for Wasabi Avocado Paint:
1 Medium Avocado
1 Tbsp. Wasabi Powder
Salt (to taste)

Ingredients for Finish:
1 Bag Baby Spinach (blanched and squeezed dry)
5 Red Radish's (grated)
¼ Daikon Radish (grated)
3 White Scallions (green julienne)
½ Tbsp. Sesame Oil
½ Toasted Sesame Seeds
Vegetable Oil

Method of Preparation for Tuna:
Place the nori sheets on a clean surface, shiny side down. Moisten the edge that is farthest away from you. Place a piece of tuna on each sheet (make sure to keep the grain of the meat horizontal). Wrap the paper around the tuna tightly and place aside in refrigerator.

Method of Preparation for Tokyo Grits:
Bring 4 cups of water to a boil. Sprinkle the ground rice slowly into the water while whisking. Add 1 tablespoon unsalted butter and dashi powder to taste. Cook for 10 minutes or until thickened and the grains are fully done (if the mixture is too thick, add a little water). Cover and keep warm.

Method of Preparation for Ginger Honey:
Peel ginger and thinly slice, set 6-7 slices aside for later use. Combine the remaining ginger, honey and 2 tablespoons of the rice wine vinegar into a small nonstick sauce pan. Bring to a simmer and cook for 10 minutes, or until ginger is tender. Set aside and cool to room temperature.

Method of Preparation for Wasabi Avocado Paint:
Mix the wasabi powder with 1 tablespoon water and set aside for 10 minutes. While the wasabi is curing, peel and pit the avocado and dice. Combine the avocado and wasabi in a food processor and process until completely smooth, frequently scraping down the sides. Season to taste with salt and the remaining rice wine vinegar.

Method of Preparation for Finish:
Heat a cast iron pan over medium/high heat. Add a small amount of vegetable oil and sear the tuna on all sides wrapped in the nori (about 1 minute per side). Remove tuna from pan and place in warm oven to keep warm. Mince the remaining ginger and sauté with the blanched spinach and a little butter until warm. Combine the radishes, scallions, sesame oil, sesame seeds, and the remaining rice wine vinegar. Season with salt and set aside.

Presentation:
With a pastry brush "paint" the wasabi and avocado around four large bowls. Spoon the Tokyo grits into the bowls and top with gingered spinach. Drizzle a little gingered honey over the grits. Slice the tuna as desired and place on top. Garnish with radish salad and serve.

Serves 4

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