Ingredients

• 1/4 cup sake
• 1 cup rice wine vinegar
• 1 tablespoon miso
• 1/4 cup tamari soy sauce
• 1 1/3 tablespoons sesame oil
• 1/4 cup minced ginger
• 8 cloves minced garlic
• 4 limes, juiced
• 1/4 teaspoon chili flakes, more or less, to taste
• 1 teaspoon coarse ground black pepper
• 1 pound Ahi tuna loin, sushi grade, boned and skinned
• 1 avocado, mashed
• 1 tablespoon lime juice
• 2 tablespoons diced tomato
• 1 teaspoon wasabi paste
• 1/2 teaspoon minced pickled ginger
• 1 tablespoon sesame seeds, toasted

Instructions

1. Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
2. Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
3. Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
4. Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
5. On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
6. Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
7. Javanese Dipping Sauce, recipe follows.
8. Javanese Dipping Sauce:
9. 2 cups mirin
10. 1/2 cup rice vinegar
11. 1 teaspoon fish sauce
12. 2 tablespoons Indonesian sweet soy sauce
13. 1/2 cup freshly squeezed lime juice
14. 2 tablespoons freshly chopped cilantro leaves
15. Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.