With roasted pepper Wasabi salsa, watercress, and 50 yr old balsamic vinegar

Ingredients:

1 3-ounce portion of sushi grade tuna
2 freshly shucked oysters
2 tablespoons of corn meal
2 tablespoons of flour
2 tablespoons of fine quality balsamic vinegar
1 bunch of baby watercress (or any baby lettuce)
1 roll of plastic wrap
1 mallet of meat tenderizer for tuna
Salt and pepper to taste
Oil for frying

Roasted pepper salsa

1 roasted red bell pepper diced (seeded and skinned)
1 green onion diced
1garlic clove minced
1 tablespoon of parsley chopped
¼ cup of rice wine vinegar
1 teaspoon of white sugar
1 tablespoon of soy sauce
1teaspoon of Wasabi powder
1 tablespoon of diced red onion
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

Preparation:

Roasted pepper salsa: Mix all ingredients together in a medium bowl finishing with one tablespoon of olive oil.

Lay one roll of plastic wrap down on a solid work surface. Next lay your tuna on that piece of plastic wrap. Cover the tuna with another piece of plastic wrap. Start pounding the tuna down with the mallet until the tuna is round in shape and about a 1/8 of an inch in thickness. Then combine the cornmeal, flour, salt and white pepper in a bowl. Dip the oysters in the egg wash then into the cornmeal mixture and fry at 350 degrees just until crispy on the outside. (About 2 minutes) Next place the tuna minus the plastic wrap onto the center of a plate. Next place watercress in the middle of the tuna. Place salsa on top of the watercress, then place oyster on top. Finish with a little drizzle of extra virgin olive oil, balsamic vinegar and cracked black pepper.