Here is a 'catch of the day' feature we ran this past weekend. It is beautiful rare-seared (the only way to cook fresh tuna) yellowfin tuna with roasted Peruvian purple potatoes, brussels sprouts hash with shiitake mushroom and crispy pancetta. Stuff of Kings. The plate was finished with a lovely cherry tomato and caper relish flavoured with wasabi. Wasabi is powdered Japanese horseradish. In it's fresh form, it is RIDICULOUSLY hot. Like, face on fire hot. Hellfire and brimstone, nose hairs alight hot. We get the more common powder and reconstitute it. This way, the chef can more accurately control the heat. We sold out of this one!!!
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