Grilled Ahi Tuna and Tuna Poke

2 1/2 tablespoons fresh chives

1/2 cup grape-seed oil

Salt to taste

2 cups sushi quality rice

2 1/2 cups water

2 cups sparkling apple cider

1 cup apple cider vinegar

1/4 cup soy sauce

1/2 cup apple juice

1/2 cup sugar

1/4 cup unsalted butter, cubed

1 tablespoon cornstarch, dissolved in 2 tablespoons apple juice

Baby bok choy

Japanese mushrooms

3 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon fresh cilantro, sliced

1 tablespoon mint leaves, sliced

1 tablespoon green onions, sliced

1/2 tablespoon fresh ginger, grated

1 lime, zested

1 tablespoon wakame seaweed, sliced

4 (6-ounce) fresh ahi (yellowfin) tuna steaks

16 ounces ahi tuna, cut into 0.3-ounce cubes

Salt and pepper to taste

Prepare pot with boiling water; blanch chives for a few seconds and refresh in ice bath. Remove from water and dry with a towel. In high-speed blender or food processor, blend chives and grape-seed oil and season with salt to taste. Strain through fine sieve and refrigerate until use.

Wash rice 3 times in sieve; shake off excess water. Use a rice cooker or add 2 1/2 cups water to a saucepan and bring to a simmer before covering with parchment paper cut to the same diameter as the saucepan. Let simmer or cook for 20 minutes.

Combine all ingredients except butter and cornstarch in a saucepan and bring to a simmer; reduce by half. Add dissolved cornstarch and simmer for 1 minute longer. Remove from heat; slowly whisk in small butter cubes one at a time. Keep sauce warm; do not reheat.

Prepare dressing by combining soy sauce, lime juice and sesame oil in a mixing bowl. Add cilantro, mint, green onions, grated ginger, lime zest and wakame and toss to combine. Add tuna cubes and gently stir so as not to mash the tuna cubes. Let marinate; taste and adjust seasoning if needed.

On a hot griddle, sear both sides of the tuna steaks; cook to desired temperature. Season with salt and pepper.

Ladle apple cider sauce onto the middle of pre-warmed plates; mold rice into squares and place on plates; slice tuna steaks in half and place on plates. Garnish with stir-fried baby bok choy, Japanese mushrooms and tuna poke. Sprinkle with toasted sesame seeds and few drops of chive oil.