Instructions: Wash the beets and put in a small pot and add the orange. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce to medium and simmer until; 30-40 minutes. Drain and cool.

When the beets are cold, put them in a tea towel and rub to remove the skin.

Slice the beets into rounds 1/4 inch thick using a mandolin or a very sharp knife. Arrange the beets in overlapping layers in concentric circles on 4 plates forming a six inch disc. Season with salt and pepper and drizzle each plate with 2 teaspoons olive oil and 1 teaspoon lime juice and sprinkle with shallots.

Remove any bones, skin or dark meat from the tuna. Cut into 1/4 inch dice.

Toss with chives, horseradish, mint and lemon zest. Add 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil, and season with salt and pepper.

Refrigerate.

Using a 2 inch ring, pack 1/4 of the tuna into the ring. Push the fish through onto the beets. Repeat 3 times, one each plate. Garnish with chive lengths and sprinkle with fresh horseradish.

Wine Suggestion: Louis Moreau Chablis Les Fourneaux 1998

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