Seared Ahi Patty with Roasted Pepper Salsa and Ume Vinaigrette

Dwight Yoshioka, Sous Chef,

Plaza Hotel

12 ounce Cryofresh ahi fillet, diced
1 tablespoon minced onion
2 stalks green onion, sliced
1 teaspoon Hawaiian salt
2 ounces soy sauce
1/4 teaspoon wasabi paste
Black pepper to taste
1 medium egg
2 tablespoons bread crumbs
8 ounces Roasted Pepper Salsa
12 chiso leaves, pan fried
1 1/3 teaspoons tobiko (flying fish eggs)
4 ounces Ume Vinaigrette

In a mixing bowl combine ahi, onion, green onion, Hawaiian salt, soy sauce, wasabi paste and black pepper. Combine bread crumbs and egg and beat until fluffy. Combine ahi mixture and bread crumb mixture; blend well. Using a cookie cutter shape tuna mixture into twelve patties. Refrigerate after shaping to firm. Using a nonstick sautee pan quickly sear one side of tuna patty. Arrange three chiso leaves on each plate. Top with Roasted Pepper Salsa and three ahi patties. Dollop each plate with tobiko and drizzle with Ume Vinaigrette.

Roasted Pepper Salsa

2 ounces red bell pepper
2 ounces yellow bell pepper
2 ounces green bell pepper
1/2 ounce lime juice
1/2 ounce orange juice
1/2 teaspoon minced jalapeno pepper
1/2 teaspoon minced cilantro
Salt to taste
White pepper to taste

Place bell peppers over an open flame, until skin is burnt and can be easily removed. Remove skin, then cut in half and remove seeds. Small dice the bell peppers, then combine with the remaining ingredients; blend well and set aside.

Ume Vinaigrette

1 teaspoon chopped garlic
1 tablespoon chopped onion
1 teaspoon chopped ginger
1 teaspoon mustard paste
2 ounces mirin
2 ounces rice vinegar
2 ounces sugar
1 ounce soy sauce
6 ounces ume
2 ounces ume juice
1 ounce sesame oil
Salt to taste
White pepper to taste
2 quarts salad oil

Place all ingredients in a blender and puree until smooth. With blender running add salad oil slowly to make a thick dressing.