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1
Garnish: long chives
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2
In a mixing bowl, mix together wasabi and honey.
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3
Wasabi mixture should be a pourable consistency.
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4
Transfer into a squirt bottle and place aside.
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5
In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn.
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6
Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil.
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7
Reduce by half.
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8
Transfer contents in a blender.
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9
Add rice wine vinegar and puree slowly adding the safflower oil until emulsified.
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10
Transfer to a squirt bottle.
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11
Set aside.
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12
Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
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13
In a saute pan emulsify butter and water, add jasmine rice and heat.
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14
In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts.
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15
On a serving plate arrange seaweed in a circle.
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16
Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots.
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17
Sprinkle around the edge of plate straw mushroom-lychee nut mixture.
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18
Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette.
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19
Garnish with long chives.
