- 8 ozs sashimi grade ahi tuna filet
- 2 large belgian endive
- 1 cup organic pea greens
- 1/4 cup sauce
- 2 roasted red peppers, cut into thin strips
- 2 medium yams, peeled and roughly chopped
- Preheat oven to 375F
- In a large saute pan, heat olive oil over med-high heat and add in chopped yams. Season and saute for 5-6 minutes or until slightly browned. Transfer to the oven and finish baking for 10-12 minutes.
- In a small sauce pan, add in the quarter cup soy sauce and juice from one lemon. Bring to a boil and allow to reduce to about 1.5 tbsp, about 7-9 minutes.
- Season Ahi with salt and pepper. In a large very hot saute pan, add 1 tbsp vegetable oil and 1 tsp of butter. Place ahi in the pan and saute for 1 minute per side, until just seared and slightly browned. Transfer to a plate and let rest.
- To plate: Take a basting brush, and paint a stripe of the soy lemon reduction across the plate. Using a ring mold, layer in some of the roasted yams, then the peppers, then the avocado. Remove the ring mold. Slice the endive in half, then slice into small half rounds. Toss with pea greens, lemon juice, olive oil and a pinch of salt, and then place a portion on top of your salad.
- Slice the ahi into small triangles and arrange 2-3 small pieces on the strip of soy lemon reduction. To finish, drizzle around the salad with balsamic reduction and extra virgin olive oil!
- This is a beautiful and unique dish that isn’t too hard to pull together and will be sure to impress your guests! Enjoy!