Tuna Tataki

Ingredients:
8 oz. Ahi tuna, sushi grade as fresh as possible
1/4 c. sesame seeds
1" fresh ginger, peeled & grated
2 Tbsp. Rhubarb White Balsamic
1 tsp. sea salt
2 Tbsp. Medium EVOO
2 c. microgreens, washed
3 radishes, thinly sliced into rounds
1 small lemon
1 ripe avocado
1/4 c. pickled red onions

Ingredients for Rhubarb Ginger Dipping Sauce:
1 tsp. finely minced fresh ginger
2 Tbsp. Ponzu
1 Tbsp. Rhubarb White Balsamic
2 tsp. Sesame Seed Oil
1 tsp. white sesame seeds

In a shallow container, stir together sesame seeds and grated ginger.
Drizzle the tuna with the balsamic and sprinkle with salt, gently rubbing into the flesh. Press the tuna into the sesame seed mixture and coat the fish evenly. Slice the tuna loin partway through the top, about 1/4" deep into the fish about 1/2" apart. This makes slicing easier after searing and allows the vinegar to seep into the meat.

Segment the lemon and slice each segment into 3 small pieces. Thinly slice the avocado and reserve.

Divide microgreens amongst 4 plates and top with radish slices, lemon, avocado slices and pickled onions.

Preheat a nonstick or cast-iron pan for 2 minutes over medium high heat. Add the EVOO, then carefully add the tuna to the pan and sear for 1 minute per side, turning to evenly sear the fish. This light sear will ensure a rare inner tuna, but if you prefer a more cooked fish, add an extra 1 - 2 minutes per side. Move the fish to a cutting board, let rest for 2 minutes, then slice along the premade cuts and serve over the greens.

to make the dipping sauce, whisk the ingredients together and drizzle over the tuna.