Chef Peter Pahk's

Poké of Tuna, Crispy Wonton Chips with a Grape seed Oil & Herb Salad

12oz Sushi grade Tuna – Diced ½”

Marinade for Tuna

1/2 Cup Ko-Choo-Jung (Korean chili pepper paste)

1/8 Cup Dijon mustard

1 tsp roasted sesame seeds, pulverized

1 tsp roasted sesame oil

2 tsp red wine vinegar

2 Tbsp minced scallions

Mix Tuna with marinade and check for seasoning.

Salad

½ Cup micro greens

8 Wonton skins, cut into quarters, fried and seasoned.

Dressing

1 ½ Cups Salute Santé! grape seed oil

1 Cup Rice wine vinegar

2 Shallots minced

2 cloves garlic minced

2 Tbsp each – parsley, chives and chervil

3 Tbsp Dijon mustard

Salt and pepper to taste

Whisk all ingredients together except oil.  Slowly drizzle in oil until an emulsion is formed, season.

Assemble 5 quarters of Wonton on 10” plate.  Make a 2oz quenelle and place on Wonton, Garnish with grape seed oil and herb salad.