Seared Ahi Tuna
Serves 4

1 ea Naval Orange,segmented and juice saved
1 ea Blood Orange,segmented and juice saved (Naval can be used in place)
1 T Red Onion, finely julienned
2 tsp Cumin, toasted and cracked
¼ ea Jicama, thinly sliced
3 oz Tuna, fillet with skin off
4 T Ponzu, recipe follows
TT Salt and Pepper

In a mixing bowl, combine the Oranges, Blood Oranges, Red Onion, and Cumin. Season the Ahi with Salt and Black Pepper. Sear each side on high heat for about 30 seconds each. Thinly slice the tuna. Place the orange segments on top of the thinly sliced jicama with the red onion on top of the orange segments. Place the tuna next to the oranges and jicama and cover with Ponzu.

Ponzu Sauce

1 T Yuzu Juice, (fresh lemon juice can be used)
1 T Rice Vinegar
1 T Light Soy Sauce
1 T Mirin, optional

Combine all ingredients in a sealed container and shake to incorporate.

Signature Chocolate Malted w/ hazelnut “kit kat” bar

Chocolate Malted Custard
Milk ½ cup + 1/3 cup
Heavy cream 1 cup
Malt powder ¼ cup + 2 tablespoons
Egg yolks 5
Sugar 1/3 cup
Salt pinch
Milk chocolate, chopped ¼ cup
Bittersweet chocolate, chopped ¼ cup

Combine both chocolates in a metal bowl and melt over a bain marie or in a microwave
Warm cream, milk and malt powder to a simmer. Whisk to combine
In a large bowl whisk together egg yolk and sugar. Temper the milk mixture with the eggs by pouring milk in a slow steady stream while constantly whisking.
Whisk in melted chocolate and salt.
Divide mixture evenly into eight heatproof ramekins.
Place ramekins in a deep dish pan and fill with hot water ½ way
Bake for 35-40 minutes until custard is set but has a slight jiggle in the middle
Chill and serve with lightly sweetened cream and kit kat

Hazlenut Kit Kat
Candied hazelnuts, chopped 2 Tablespoons cup
Unsweetened corn flakes ½ cup
Bittersweet chocolate 4oz
Vegetable oil 1 ½ teaspoon

· Melt chocolate and oil over a bain marie
· Fold in cereal and nuts
· Spread onto a lined baking sheet to desired shape and consistency
· Chill
· cut