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1
Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
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2
In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well.
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3
Slowly add the oils, whisking constantly to emulsify.
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4
Taste for seasoning, add salt, and set aside.
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5
Place tuna in a glass or stainless steel bowl.
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6
Add the shallots and chives, and toss gently to combine.
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7
Drizzle about half of the vinaigrette over the tuna, and mix well.
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8
Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste.
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9
Leftover vinaigrette will keep, refrigerated, for 1 week.
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10
To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate.
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11
Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices.
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12
Top tuna with a small spoonful of caviar, if desired.
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13
Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes.
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14
Remove from water, squeeze dry, and trim away the tough spine.
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15
Cut into thin strips, and place in a large mixing bowl.
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16
In a separate bowl, combine the vinegar, salt, sugar, and both oils.
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17
Pour the dressing over the wakame, add the chile peppers, and toss.
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18
Sprinkle with the sesame seeds.
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19
Preheat an oven to 350 degrees.
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20
Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin.
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21
Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter.
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22
Bake until crisp, about 12 minutes.
