Chopped egg, cucumber, scallions, pickled ginger, shaved fennel, black and white sesame seeds, spinach, lemon wasabi, sashimi-grade ahi, sesame oil and shoyu.
Toss the salad ingredients together and moisten with a little brown rice vinegar. Season lightly with salt and pepper. Briefly marinate the tuna in shoyu with a little sesame oil while the skillet heats.
Sear the tuna over medium-high heat for two minutes per side for medium-rare. Transfer to cutting board and allow to rest 5 minutes.
Plate the salad and top with sliced tuna. Dress with wasabi and a scant amount of the marinade.
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