(Serves Four)

Recipe by Andrew Lubatty, Executive Chef for Avenue Grill

Ingredients:

4-7 oz. pieces Hawaiian Ahi Tuna
¼ cup mixed black and white sesame seeds
kosher salt and pepper
vegetable oil to sear

Ponzu butter:

2 tsp. sesame oil
½ cup white wine, chablis or chardonnay
2 Tbl. light soy sauce
1 Tbl. minced ginger root
2 pieces star anise
1 shallot sliced
1/4 cup heavy cream
1 stick butter( 4oz.)

Make ponzu butter; in non reactive sauce pan add sesame oil and cook ginger and shallots for 30 seconds, add wine, soy sauce, star anise and simmer until mostly evaporated.

Add cream and simmer until evaporated and thickened.

Add butter in slices and stir well to blend in smoothly Strain and keep slightly warm.

To cook Ahi: Season Ahi with salt and pepper to taste remembering that sauce will be slightly salty from soy sauce, roll in sesame seeds.

Heat pan and add oil, sear on all sides for 30 seconds per side for rare, 1 minute per side for medium rare or finish on lower heat for more well done. Place on wasabi potatoes and Asian vegetables ( broccoli, cooked carrots, daikon, snow peas, red bell pepper, etc.) seasoned with a splash of sesame oil and light soy. Garnish tuna with ponzu butter, lemon and pickled ginger.