Instructions: In a non-corrosive sauce pan, saute the ginger in 1 tablespoon of olive oil for 1 minute over medium heat. Add the shallots and garlic and continue cooking for another minute. Grind the spices: 4 tablespoons fennel seeds 3 teaspoons coriander seeds 2 tablespoons white peppercorns

Yield: 1/2 cup.

Spread out on a plate. Slice the vegetables: 3 cups shredded cabbage 1 cup sliced snow peas (sugar snap peas may be substituted), cut on the bias 1/2 cup scallions, cut on the bias 1/2 cup red pepper, julienned 1/2 cup carrots, peeled and zig zag cut Kosher salt and freshly ground pepper to taste Toasted sesame seeds Finish the vinaigrette: Deglaze the pan with vinegar and wine. Add the orange juice, soy sauce and rosemary, and reduce the liquid volume by 3/4. Add the chicken stock and cook another 3 minutes.

Prepare the tuna: 4 egg whites, lightly whipped (in 2-cup pyrex dish with brush) 4 ounces olive oil 8 7-ounce tuna steaks Kosher salt to taste Olive oil for sauteing Season the tuna with salt, dip it into the egg white, and then coat it on all sides with the spice mix. Bring a saute pan to medium high heat. Add enough oil to coat the bottom, and saute the spice-encrusted tuna, in batches, about 2 minutes. Place tuna in oven to finish cooking.

Segment the oranges. Strain the vinaigrette, placing the liquid into a blender. With the motor running on low, add the olive oil in a slow stream until all the oil is incorporated. Set aside, and keepthe vinaigrette warm.

Saute the vegetables in olive oil, salt and pepper, add water or soy sauce, and toss with 2 tablespoons toasted sesame seeds. Make the wontons: 6-8 wonton skins, julienned 1 quart oil (for deep frying) Salt Snipped chives Heat the oil to 350 degrees in a deep fryer. Brown the wonton skins in batches, remove to paper towel to drain, and salt. To Serve: Coat a warm plate with the vinaigrette, place the vegetables in the center, slice the tuna and arrange on top. Garnish plate with crisp wontons and chives.

Yield: 8 main course servings.

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