Hemingway’s Island Grill
John Smith

1 Ahi tuna filet (8 oz.)
4 oz. blackening seasoning
3 Tbsp. olive oil

Heat a skillet or shallow sauté pan on high. Carefully pour olive oil into pan allowing oil to heat. Dredge tuna into blackening spice and place in pan turning once very quickly so not to overcook the tuna. Remove from pan and place to the side. After tuna has cooled, slice thin and place over Spinach Salad.
Wasabi and Honey-Soy Dressing:
½ cup soy sauce
½ cup honey
½ cup heavy cream
1 Tbsp. wasabi powder
½ cup white wine
1 cup olive oil
¼ cup chopped cilantro
3 chipotle peppers
3 whole peeled garlic cloves

In a saucepan on medium heat, add white wine, cilantro, garlic cloves and peppers. Cook until 2/3 of wine is reduced. Pour in soy sauce and heavy cream and bring to a boil for 3 minutes, adding in wasabi powder. Whisk well. Remove from heat, using a hand blender and emulsify mixture. Pour in honey, blending as you add then incorporate the olive oil. Blend until fully emulsified.

Spinach Noodle Salad:
3 cups baby clipped spinach
1 cup Napa cabbage, shredded
1 medium sweet red pepper, julienned
8 oz. cooked noodles, your choice
6 oz. Wasabi and honey-soy dressing

In a mixing bowl add spinach, peppers, and cabbage tossing together. Pour in dressing and coat mixture. Place noodles on a serving plate and arrange salad over noodles. Add thin sliced Ahi tuna over spinach and drizzle additional dressing to garnish.