Funnel Cake

INGREDIENTS:

1 c Olive oil
1/4 c Rice wine vinegar
2 ts Wasabi diluted with 1
-teaspoon water
Juice of one orange
2 tb Minced shallots
1 tb Chopped cilantro
Honey to taste
Salt and pepper
2 c Fresh baby greens,; cleaned
1 c Julienned radacchio
1 c Julienned endive
1/4 c Grated carrots
3 (2-ounce) pieces of raw tuna
-loin
4 Fried wonton wrappers
Couple slices of shaved red
-onion
Fresh sprouts
Edible flowers

In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified. Add the cilantro. Drizzle the honey to taste. Season with salt and pepper. In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna. Garnish the salad with the fried wontons, red onions, sprouts and edible flowers.

Yield: 4 salads