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1
For the seared tuna, trim any blood line or dark spots from the tuna. Lightly season on both sides with salt and the spice rub and drizzle the olive oil over each side. Heat a large nonstick pan over high heat. Sear the tuna in the hot pan turning once, until browned on both sides but still raw in the center. Set aside.
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2
For the tuna tartare, cut the tuna into 1/4-inch dice. Refrigerate.
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3
For the sauce, whisk the creme fraiche, yuzu juice, wasabi paste, and mustard together in a small bowl. Season with salt, white pepper, and Espelette pepper powder. Thin with water as needed; the consistency should be just pourable.
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4
When ready to serve, slice the seared tuna steak into very thin slices; you need 24 slices total. Lightly season the slices with salt and pepper and brush with extra virgin olive oil.
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5
Combine the diced tuna, ginger oil, wasabi, scallion, jalapeno, cilantro, yuzu juice, canola oil, and chile sauce in a stainless steel bowl. Gently mix and season with salt and white pepper.
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6
To serve, place one-quarter of the tuna tartare in the center of each plate, lightly packing it into the shape of a flabread cracker. Lay the crackers on top of the tartare. Drape the tuna slices over the crackers (6 slices per serving). Spoon some sauce around each plate. Squeeze lemon juice over the tuna, and garnish with the micro cilantro sprouts.
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7
Combine all ingredients and mix well. Store in a tightly sealed container for up to 1 week.
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8
Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature for 2 hours, or refrigerate overnight, before using. Store refrigerated for up to 2 weeks.
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9
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