Yellowfin Tuna

4 yellowfin tuna steaks (¾ cup ea.)

1 bok choy

½ cup soybeans

sesame oil

salt and pepper

1 cup ponzu sauce

1 tbsp. hoisin sauce

½ tsp. ginger

1 tbsp. rice wine vinegar

1 lb. rice noodles

¹/³ cup olive oil

3 quarts water

salt and pepper for seasoning

1 tsp. black sesame seeds (toasted)

Sear the tuna steak in a heated skillet with olive oil on both sides (approx 1 minute each side).

Heat with olive oil in a medium skillet. Sauté bok choy and soybeans for 2–3 minutes.

Season with salt and pepper. Set aside.

Add the ingredients to a hot saucepan and reduce until thick. If necessary, use a little cornstarch to thicken. Set aside.

In a medium stock pot, bring water, olive oil and salt to a boil. Drop noodles in and watch closely (they cook very quickly).

Splash with seasoned iced water to cool. Set aside.

When ready to serve, reheat in a pan and season with salt, pepper and black sesame seeds.

Lay the tossed vegetables on the center of the plate.

Roll the rice noodles on a fork and place on top of the vegetables lengthwise.

Gently lay the tuna steak against the noodles.

Spoon the ponzu glaze onto the bottom of the plate.

Garnish with a light sprinkle of sesame seeds.