Ahi Tuna Tartare with Yuzu and Creme Fraiche

Note from Cheri: This recipe was shared with us by Victor Scargle, executive chef of COPIA: The American Center for Wine, Food and the arts in Napa Valley, California. We met Victor at the fabulous Ahwahnee Hotel in California's Yosemite National Park, where she was teaching a cooking class as part of the Ahwahnee's Chef's Holiday programs. These fun culinary programs allow you to escape to the beauty of Yosemite, along with some of your favorite chefs, who you'll join for special dinners, receptions and classes. Victor likes to serve this raw tuna on lavosh crackers for an appetizer. The powder made from dried tangerine zest adds an amazing flavor -- try it ad you'll soo be adding it to lots of dishes. Click here for more restaurants, recipes and attractions of Tuolumne County, gateway to Yosemite National Park.

21 oz. ahi tuna, sushi grade, diced small, remove any cartilage 1 small shallot, minced 1/2 teaspoon yuzu juice (you can substitute lime juice and tangerine juice mixed together if yuzu is not available, however most Asian food stores will carry yuzu juice) a pinch Shimimikam powder (substitute orange zest or tangerine zest chopped and dried out, then placed in coffee grinder or yuzu powder if available) 2 tablespoons créme fraiche 1 cup spicy micro greens (mizuna, pepper cress etc.)

Serves 6 Place diced tuna in a bowl with your minced shallot and Yuzu juice. Season the mixture with white pepper, kosher salt and citrus powder. Taste and adjust salt accordingly. Tuna needs a good amount of salt to bring out the best flavor. Place tuna into a ring mold 2" in diameter. Gently push down on tuna to pack, and then remove the mold. Place a quenelle or dollop of crème fraîche on top of tuna. Garnish plate with greens and serve.