In a bowl stir
together the wasabi powder and water.
Whisk in the mirin, soy sauce, mustard oil, lime juice, vinegar and
honey. Adjust seasoning with salt and
1 quart finely
shallots in the wondra and shake off excess. Fry in oil around 250°F for 10-15
minutes until tender but not browned.
Once shallots are soft, increase temperature and crisp until golden
brown, about 5-7 minutes. Drain and season with salt and pepper. Place in an
airtight container lined with paper towels.
8-10 ripe but
not mushy avocados
Small dice the
avocado and season with lime juice, salt and pepper. Place in pastry bags for
finely diced #1 sushi grade tuna
Season tuna in
large bowl, add olive oil to bind and place in pastry bags.
inside of a 3" square mold with olive oil. Pipe in some avocado and flatten
with pusher, pipe in some tuna and flatten with pusher keeping in mind the
desired ratio is 1/3 avocado to 2/3 tuna. Place a thin, even layer of the
crispy shallots on top and again flatten with pusher. Remove the mold, shake
the sauce and drizzle around tuna. Dot with mustard oil and top tuna with
peppercress dressed in a drop of olive oil. Serve with 3 or 4 potato