For the tuna
4 ounces ahi tuna
Handful of salted macadamia nuts
Press crushed nuts into filet and sear evenly.
For the yam
1 sweet yam boiled, ice bathed
For the salsa
1 mango, diced
1/4 cup of julienned red onion
1/4 cup fresh cilantro, roughly chopped
1 habanero chile, finely julienned sliced, use half or to taste
4 tablespoons of lemon juice
Salt to taste
Mix all ingredients
Slice sweet yam into two spears and line down center of plate. Add a small mound of mixed greens of choice on top of spears.
Slice seared fish in two, revealing raw tuna to exterior of plate. Spoon salsa over fish. Add a drizzle of extra virgin olive oil (or premium extra virgin olive oil) and soy sauce. Sprinkle fresh black pepper over top.
Pair with a lean, austere white wine of choice. Stand back and watch the sparks fly.
BY CHRISTIAN GOMEZ
Chef
Wet Stone Wine Bare
1927 Fourth Ave.
San Diego, CA 92101
619-255-2856
wetstonewinebar.com
