Recipe - Grilled Tuna Over Jasmine Rice With A Wasabi And Thai Vinai

One half cup Wasabi
1 tablespoon Honey
2 cup Orange juice
One half cup Vegetable stock
2 tablespoon Red curry paste
One half cup White wine
1 Shallot; chopped
2 Garlic cloves
1/3 cup Rice wine vinegar
One half cup Safflower oil or vegetable
oil
Kosher salt; to taste
Freshlyground black pepper;
to taste
4 Tuna fillets ; (6 ounce ea)
Butter and water; for rice
2 cup Cooked Jasmine rice
1 tablespoon Vegetable oil
1 cup Canned whole straw
mushrooms; drained
1 cup Lychee nuts; quartered
1 cup Wakame seaweed; (rehydrated)
2 Carrots; peeled, and shaved
Into strips with peeler
1 Long chives; for garnish

In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a
pourable consistency. Transfer into a squirt bottle and place aside. In a
saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add
vegetable stock, red curry paste, white wine, shallots and garlic and bring
to a boil. Reduce by half. Transfer contents in a blender. Add rice wine
vinegar and puree slowly adding the safflower oil until emulsified.
Transfer to a squirt bottle. Set aside. Season tuna fillets with Kosher
salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna
fillet to desired doneness. In a saute pan emulsify butter and water, add
jasmine rice and heat. In another saute pan over high heat, heat oil and
saute straw mushrooms and lychee nuts. On a serving plate arrange seaweed
in a circle. Place rice in center on top of seaweed, carrot strips on top
of rice keeping in mind you want to see carrots. Sprinkle around the edge
of plate straw mushroomlychee nut mixture. Place tuna fillet on top of
carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi
glaze on top of Thai vinaigrette. Garnish with long chives. This recipe
yields 4