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90        gm       tuna, yellowtail sliced
20        gm       vinaigrette, Calabrian chili
3          gm       mint, small dice
3          gm       chives, chopped
30        gm       oil, extra virgin

Lightly dress the tuna with half the oil and a slight of salt.

PLATE – Medium SVB round

Invert the seasoned tuna onto plate. Move to a scale and tare. Shake vinaigrette well, then squeeze onto tuna. Drizzle with remaining olive oil, top with mint and chives. Serve immediately

CALBRIAN CHILI VINAIGRETTE
300      gm       olive oil
140      gm       lime juice
30        gm       orange juice
30        gm       white soy
30        gm       calabrian chili, seeded
1          gm       red thai chili, seeded

METHOD:

Combine all ingredients in a vitamix and blend until fully emulsified. Taste, adjust seasoning if needed. Product is good for 2 days