4 6-ounce blocks of tuna
6 ounces jumbo lump crabmeat
1 cucumber, julienned
1 teaspoon hijiki seaweed
1 large Idaho potato, peeled
1 cup potato flakes
extra light olive oil
12 thin slices pineapple
For the ponzu dressing:
1 8-ounce can tomato juice
3 tablespoons low-sodium soy sauce
3 tablespoons yuzu juice (Lime juice may be substituted for yuzu juice)
Suggested Wine Pairing: Artesa, Estate Reserve Chardonnay
Makes 4 Servings
In a medium bowl, whisk together the ingredients for the dressing.
Butterfly each tuna block. Distribute the crab, cucumber and hijiki seaweed among the 4 blocks of tuna.
Using a mandoline, thinly slice the potato lengthwise and dip the slices in the potato flakes. For each serving, place 4 of the potato slices on a plate next to one another, slightly overlapping, between two pieces of Saran™ wrap. Microwave the potatoes for 45 seconds.
Peel back the top layer of Saran wrap and place a tuna block on top of the potatoes. Roll the potatoes up around the tuna.
Place the potato-wrapped tuna block in a skillet with some oil and pan-fry for 1 minute on each side. Slice the block of tuna into 5 slices.
For each serving, place 3 slices of pineapple on a plate. Place the slices of tuna on top and drizzle with ponzu dressing.