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1
Melt the butter over low-heat, stir in the ginger root and remove from the heat.
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2
Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
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3
In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved.
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4
Remove from the heat and all to cool.
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5
Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
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6
Reheat the butter and ginger root infusion until it is soft enought to spread easily.
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7
Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper.
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8
With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil.
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9
Preheat a grill, griddle, or large heavy skillet to very high heat.
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10
Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use.
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11
Mound an equal quantity of the salad on each of 6 serving plates.
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12
Transfer the sheets of fiol to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other.
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13
Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad.
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14
Garnish with the chives and the shiitake caps, if desired, and serve immediately.
