Ahi Sashimi with Wasabi Vinaigrette

Working across the grain, slice the ahi tuna steak into 1/4-inch thick slices and lay out on a platter. Julienne the ginger. Remove the white part of the green onion and thinly slice the green part into rounds. Thinly slice the chili cross-wise. Set aside all prepped vegetables.

In a small bowl mix wasabi, sugar, vinegar, soy sauce, water, and oils.

Top each slice of tuna with a thin round of chili, a bit of sliced green onion, a sliver of ginger, and a couple of grains of sea salt. When all are assembled, drizzle the vinaigrette over the fish and serve immediately.