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[OEXCHAOS]

I wanted to archive this creation of mine. Grilled Tuna w/ Wasabi Aoli Over Greens (serves 2) For the Aoli 1 free range egg yolk 1 generous pinch of salt 1-2 Tbls wasabi paste Juice of 1 lemon (to taste) 1/2 cup grape seed oil. Using a stick blender, blend the first 3 ingredients and 1/2 the lemon juice until frothy (about 10 seconds). Slowly drizzle the oil into the mixture while blending. You can adjust the oil to meet your preference for thickness. Taste and add more lemon, wasabi, or salt as you see fit to match your taste. For the salad zest of one orange juice of 1/2 orange 1 Tbl minced Shallot 1 tsp rice wine vinegar 1 tsp lemon salt to taste 1/4 tsp minced thai chili pepper (optional) 1 Tbl peanut oil 2-4 generous handfuls of mixed greens or arugula orange slices as garnish Whisk the first 8 ingredients together and taste for balance. If too acidic, add more oil. Toss the greens with the dressing and garnish with orange slice. Tuna 2 1/2" thick tuna steaks 1 tsp toasted sesame oil. 2 tsp black sesame seeds salt and pepper to taste Start your fire. Salt and pepper each tuna steak, to taste. Sprinkle sesame seeds on both sides of the flesh, pressing to adhere. Drizzle both sides with a bit of sesame oil. Over medium fire, grill the tuna until just marked and medium rare. About 2-3 minutes per side. When done, place the tuna steaks atop the greens and top each with the wasabi aoli. You may find that you want more. Serve with 2005 Mas Que Vinos, Ercavio Blanco, La Mancha (a fascinating wine) or a dry Alsatian Riesling. Bon Appetite!