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Serves 4

4 7-ounce portions ahi tuna

Cracked black pepper, as needed

2 cups of your favorite stir-fry vegetables such as broccoli, snow peas and carrots

12 ounces soba noodles, cooked

8 ounces fermented black beans

5 ounces rice wine vinegar, divided

2 ounces shallots, minced

2 teaspoons minced garlic, divided

1 ounce lime juice

1¼ cup peanut oil

1½ ounces wasabi

3/4 teaspoon Dijon mustard

1 ounce egg yolks

4 ounces peanut oil

1/8 teaspoons kosher salt

1/4 ounce water

Pickled ginger

Daikon sprouts

Roll the ahi tuna in the cracked black pepper and sear in a hot skillet until rare.

Sauté the vegetables for the stir-fry and add soba noodles. Season with soy sauce.

Make the fermented black bean vinaigrette by combining the fermented black beans, 4 ounces of rice wine vinegar, shallots, 1 teaspoon garlic and lime juice in a blender until emulsified. Add salt and pepper to taste.

For the wasabi aioli, mix 1 teaspoon minced garlic, wasabi, Dijon, egg yolks and 1 ounce vinegar in a bowl.  Slowly whisk in oil to emulsify aioli.  Add water as needed to get the right consistency and strain through a sieve.

To plate, spoon black bean vinaigrette on plate. Portion stir-fry vegetable mix on top of black bean vinaigrette.  Place seared ahi tuna on top of vegetables and drizzle with wasabi aioli.  Garnish with pickled ginger and daikon sprouts.