Rice Paper Wrapped Tuna on a salad of Mizzuna, Avocado and Radish with Grapefruit-Wasabi Vinaigrette
Restaurant: Four Square Restaurant
Aris' Pairing For This Dish: 2002 Franz Karl Schmitt - Niersteiner Olberg Riesling Kabinett
Ingredients
2ea. 5 oz. tuna filets 8 rice paper wrappers 1 egg, beaten 1 ½ teaspoon dry wasabi powder
1 ½ tsp water
2 shallots, minced
1-tablespoon ginger, minced
1 clove garlic, minced
8 small scallions, minced
2 whole ruby red grapefruits
2 oz. sherry vinegar
2 lemons, juiced
4 oz. walnut oil
2 cups mizzuna
1 avocado, sliced
4 radishes, shaved
Salt & pepper to taste
Preparation
Vinaigrette:
In a mixing bowl whisk together the wasabi and water until it forms a paste.
Add the shallots, ginger, garlic and scallions.
Add the supremes from 2 grapefruit (the grapefruit sections with the skin, rind and seeds removed) and squeeze out all the juice into the bowl.
Add the sherry vinegar and the lemon juice and whisk together.
Whisk in 4 ounces of walnut oil and season to taste with salt and pepper.

Tuna:
On your cutting board lay out one spring roll wrapper to form a diamond shape and using a pastry brush liberally coat with egg wash.
Lay a second sheet down slightly staggered to the right.
Season the tuna with salt and pepper and roll up in the wrapper, folding in the edges as you go.
Brush the last flap with egg wash to seal it closed.
Heat the oil in an 8-inch skillet on high heat until it just starts to smoke.
Reduce the heat to medium-high and place the tuna in the pan.
Cook 2 minutes per side, or until golden brown.
Remove from the pan and wrap in a clean dishtowel for one minute to finish cooking.

Salad:
Place the mizzuna, avocado and shaved radishes in a mixing bowl and season with salt and pepper.
Toss with 4 oz. of vinaigrette.
Comments
Plating: Put ¼ of the salad mix on each plate.
Cut the tuna on the bias with a sharp knife.
Shingle ½ of each tuna filet over the greens and ladle another 1 to 1 ½ oz. of vinaigrette over the tuna.

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