The Cellar Club
Seared Ahi Tuna with a Micro Green and Tropical Fruit Salad

Ingredients:
1 shallot, minced
1 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons olive oil
1 mango
1 papaya
8 strawberries
1 cup Kalamata olives
3 tablespoons olive oil
4 - 6 ounces tuna filets
4 cups micro greens
1 cup wasabi paste
Salt and pepper to taste

Instructions:
Prepare the dressing. In a small bowl, combine the shallot, honey, rice wine vinegar, sesame oil and extra virgin olive oil. Season with salt and pepper, and reserve.

Peel and slice the mango and papaya, slice the strawberries in halves, and remove the pits from the olives. Reserve.

Heat a large sauté pan to high heat with remaining olive oil. Season the tuna with salt and pepper and sear for 30 seconds on each side. Keep tuna rare.

Toss the greens with enough of the vinaigrette just to coat, then place a mound in the center of each plate. Arrange the fruit and olives to the side and drizzle lightly with some of the remaining dressing. Slice the tuna into 1/4 inch pieces and fan out on the plate. Season the tuna and greens again lightly with salt and pepper and garnish with the wasabi paste. Makes four servings.

Cellar Club, 1200 Anastasia Avenue (at Columbus Boulevard); 305- 913-3203. Photo: Courtesy The Cellar Club and Biltmore Hotel