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1
In a saucepan, add rice wine vinegar, ginger, lemongrass and sugar, and bring to a boil.
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2
Turn it off and let it cool down.
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3
Marinate watermelon in this syrup for 2 hours.
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4
You must rotate the watermelon every half an hour so all sides get equally marinated.
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5
In a hot grill sear each slice of watermelon for 2 minutes on both sides.
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6
Remove from grill, take the skin off, cut in large dice and set aside.
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7
For the Dressing:
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8
In a saute pan on low heat, add 1 tablespoon of oil and slowly caramelize the shallots.
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9
In a small bowl dissolve the wasabi powder in the water to create a thick paste.
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10
Add all the ingredients except the canola oil into a blender and mix until smooth.
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11
With the blender running, add the canola oil in a steady stream to create an emulsion.
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12
Store in refrigerator up to 3 days.
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13
For the Tuna and assembly:
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14
Season the tuna portions with togarashi, salt and ground pepper.
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15
Sear the tuna in canola oil on all sides and cut each into 5 even slices, set aside.
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16
Meanwhile, place the mesclun in a mixing bowl and season with salt and pepper.
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17
Add daikon sprouts, jicama, wasabi peas and Lemon Wasabi Dressing, and toss it.
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18
Slice 16 thin avocado slices.
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19
Distribute the salad in equal amounts on 4 serving plates.
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20
Top with each 4 avocado slices, and arrange slices of tuna on top.
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21
Garnish the plate with the diced watermelon around the salad.
