John Smith

1 8 oz. tuna filet
6 soft tortilla shells
1 red pepper
1 zucchini squash
1 yellow squash
1 small head Napa cabbage
4 oz. blackening seasoning
2 oz. olive oil
Pickled ginger
6 oz. wasabi and soy reduction sauce

Julienne red pepper, zucchini, and yellow squash. Shred cabbage thin. In a saute pan, wilt vegetables until tender but not soft (leave slightly crisp.) Heat flat skillet to medium heat. Place shells on surface to warm the shells. Once all have been done, turn heat to medium high. Dredge tuna filet in blackening spice. Pour some oil onto skillet and place tuna. Allow tuna filet to heat to desired temperature turning only once. Remove and slice thin. Arrange vegetables onto shells and place tuna on top. Drizzle with reduction sauce and serve.

Wasabi & Soy Reduction Sauce:
½ cup soy sauce
½ cup heavy cream
½ cup honey
¼ cup wasabi powder

In a sauté pan, add soy sauce, heavy cream and wasabi powder. Whisk until well-blended. Bring to a low boil and reduce by half. Add in honey and blend. Let cool.