Mesquite-Seared Ahi Tuna

8-12 ounces high grade ahi tuna

2 tablespoons powdered mesquite seasoning

2 tablespoons sesame oil

Wasabi creme fraiche

¼ cup creme fraiche

2 tablespoons wasabi powder

1 lime, juiced

2 tablespoons water

Japanese dressing

¼ cup soy sauce

½ cup teriyaki sauce

¼ cup rice vinegar

¼ cup rough chopped ginger

3 tablespoons cornstarch

3 tablespoons water

Garnish

Micro wasabi or cilantro sprouts

Crispy julienne wontons

Black sesame seeds

Coat tuna with mesquite seasoning. Drizzle sesame oil over the fish and then sear for 20 seconds in a hot cast iron pan. Refrigerate while preparing the rest of the dish.

In a small bowl, combine creme fraiche, wasabi powder, lime juice and water together. It should have the consistency of sour cream. If not, add more water or juice; refrigerate until ready to serve.

In a small sauce pan, simmer soy sauce, teriyaki sauce, vinegar and ginger for 15 minutes. In a separate bowl, mix corn starch and water together to form a slurry. While the sauces are simmering, slowly add the slurry until the sauce thickens slightly. Strain and refrigerate the sauce to let it cool before assembling.

To plate: Slice the tuna and shingle equally on two plates. Drizzle the wasabi and the dressing over the tuna. Top with sesame seeds, micro wasabi and crispy wontons.

Chef Tom Birmingham, Ruth Lake Country Club, Hinsdale