Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad Recipe

Ingredients

• 2 tablespoons mustard oil
• 6 tablespoons vegetable oil
• 8 tablespoons extra-virgin olive oil
• 1 tablespoon wasabi powder
• 1 1/2 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon yuzu kosho, red
• 2 tablespoons soy sauce
• Salt
• 12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
• 4 tablespoons finely diced shallots
• 6 tablespoons finely sliced chives
• Seaweed Salad, recipe follows
• 18 gaufrette potatoes, recipe follows
• 3 ounces paddlefish roe (optional)
• 2 ounces dried wakame seaweed
• 1/3 cup rice vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 cup soy oil
• 2 small red chile peppers, seeds removed and cut into thin strips
• 4 tablespoons sesame seeds, toasted
• 2 large baking potatoes, like russets
• 2 tablespoons clarified butter