- 6 ounce tuna
- 1 head frisse
- 1 head carrot
- 1 head grape seed oil
Prepare a non-stick sauté pan coated with oil over high heat.
Season the tuna on all sides with the salt and pepper.
Sear the tuna very quickly (about 3-5 seconds) per side and place in the refrigerator to chill.
In a small bowl, combine the frisse and the carrots and toss to coat with the lemongrass-ponzu vinaigrette.
Thinly slice the tuna, widthwise, into equal squares.
Divide the frisse salad among the four plates.
Shingle the tuna squares around the salad and drizzle with the soy syrup and dots of extra vinaigrette.