Main Ingredients:

2 oz Sashimi grade Tuna (bright red tuna)

1 1/2 cups Mesclun Salad Mix

1 oz (4 thin slices) Daikon

1 oz French Chevre



Dressing:

1 oz Cognac

1/2 cup Olive Oil

1/4 cup Lemon Juice

1/4 cup Balsamic Vinegar

1 tablespoon finely chopped Ginger

Salt amp; Pepper to taste

Cooking Preparation of the Recipe:

Coat one side of Tuna with ground black pepper. Heat 2 tablespoons of butter in a pan to hot (but not smoking). Place Tuna, pepper side down, into pan. Sear for one minute; flip over to the other side and sear for one minute more. Remove Tuna from pan. Cut Daikon into fine slivers. Add to pan and deglaze with Cognac. Cut Tuna into 1/4" strips and arrange over greens. Pour seared Daikon over the salad (over Tuna specifically). Crumble Chevre over top.



Dressing: Whisk all ingredients together and add salt/pepper to taste. pour dressing over salad.

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