Chile Mix

2 dried morita chiles

1 tablespoon Japanese Shichimi Togarashi Mix (can be purchased at any Japanese grocery store)

Habanero Oil

2 habanero chiles, stems and seeds removed

(wear gloves!)

1 medium heirloom tomato, sliced in half

1 garlic clove, chopped

1 tablespoon olive oil

Salt and pepper to taste

¼ cup extra-virgin olive oil

2 green onions, roughly chopped

¼ bunch cilantro (use stems and leaves)

8 nasturtium leaves

Tuna Dressing

2 tablespoons sesame oil

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

¼ cup extra-virgin olive oil

Salt and pepper to taste

Tuna

2 tablespoons olive oil, for searing

1½ pounds Ahi tuna steak (approximately
1½ inches thick)

8 butter lettuce leaves

Garnish

1 avocado, sliced ½ cup pickled ginger

Prepare the Chile Mix: Preheat the oven to  350ºF. Crack open the morita chiles and remove the seeds. Place in a pan and roast until charred and crisp, approximately 30 minutes. Let cool, then crush into flakes and blend with the Shichimi Togarashi Mix. Set aside.

Make the Habanero Oil: Meanwhile, put the habanero chiles, tomato, and garlic in another baking pan, drizzle with the tablespoon of olive oil, and season with salt and pepper.

Cook in a 350ºF oven for about 45 minutes, or until the habaneros and tomato are fully browned and roasted. (This can be done at the same time as the morita chiles, but not in the same pan.)

Place the habanero mix in a blender and add the extra-virgin olive oil, green onions, cilantro, and nasturtium and blend until smooth. Add salt and pepper to taste.

Make the Tuna Dressing: Mix together the dressing ingredients and set aside.

Prepare the Tuna: Heat the olive oil in a skillet. Dredge the tuna in the morita chile flakes on 2 sides and sear lightly until slightly crisp and browned. Let cool, chop roughly, and toss with the dressing.

Place the butter lettuce leaves on a plate. Divide the tuna between the lettuce cups. Top with sliced avocado and pickled ginger and drizzle with habanero oil. Salt and pepper to taste.

JOIN THE LIST