Ingredients

• 2 ahi blocks, 5 to 6 ounces each
• 1 tablespoon togarashi
• 1 tablespoon kosher salt
• 2 tablespoons canola oil
• 2 cups Aiea watercress, 2 inch cuts
• 2 blood orange or navel orange, juice and segments
• 1/4 cup sesame oil
• 2 tablespoons toasted sesame seeds

Directions for Seared Ahi:

1. Lightly dust 1 side of the Ahi Blocks with togarashi and a touch of kosher salt.
2. Preheat a skillet to medium high heat, add canola oil, pan should be lightly smoking.
3. Sear only the side with togarashi, 1/4 of the way through.
4. Using a very sharp knife, slice into 1/2 inch sections.

Directions for Aiea Watercress and Blood Orange Salad:

1. Combine watercress, orange segments, juice from orange, sesame oil, sesame seeds, and a touch of Kosher salt.
2. Gently toss.

To plate:

1. Place the salad on a serving platter and shingle seared ahi on top.
2. Drizzle ahi with remaining juices from salad and top with a few of the orange segments.