• 4 6-8 oz tuna steaks with salt and pepper
  

• 1 cup bok choi chopped into 1/4 in strips
• 1/2 cup cherry tomatoes
• 24 fava beans
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 tablespoon butter
  

• 1 small ripe mango, diced
• 1/2 cup chopped tomato
• 1 oz black sesame seeds
• 2 tsp cider
• 1/2 tsp olive oil
• pinch of pepper

• 1/4 cup black fungus mushrooms
• 1/2 cup Kikoman soy sauce
• 1/2 cup olive oil
  
• 1/2 cup champagne vinegar
• 1 tablespoon shallot, chopped
• 1 tablespoon ginger, chopped
  

Preparation:
1.Sear the ahi in a very hot pan to make tuna rare inside and brown outside (1-2 minutes per side). Slice the ahi into 4 slices.

2.Saute garlic, shallot, bok choy, fava bean, cherry tomatoes in butter season and arrange on the plate.

3.Soak mushroom until soft, remove the roots and chop fine. Stir all ingredients together to make vinaigrette
[do not blend].