Ingredients for 4:

8 Medium sized Shitake Mushrooms
2 Shallos diced fine
4 T Panko Bread Crumbs
16 zucchini fresh blossoms
2 Heirloom tomatoes (skin and seeds removed)
Balsamic Vinegar reduction
3 T. finely chopped parsley
2 T chopped chives
3 T. Olive Oil
Salt and Pepper

Method

For the Tomato Tartare

Finely dice the tomatoes. Combine the diced tomatoes with shallots, parsley, chives and 1 T. olive oil. Mix well. Season with salt and pepper.

For the Zucchini Blossoms

Finely chop the mushrooms. Add 1 T. olive oil to a frying pan and saute the mushrooms till almost done. Add the shallot and continue cooking till soft. Put the mushrooms and shallot into a bowl and let cool. Then add the panko, parsley and chives. Season to taste with salt and pepper.

Stuff each of the zucchini blossoms either using a small spoon or a piping bag. Bake the blossoms in the oven at 375F for 15 minutes checking frequently to prevent burning.

For the Panko encrusted tuna

Coat the remaining tuna with panko. Season with salt and pepper. Saute in the 1 T. of olive oil on each side allowing the outer sides to brown but keeping the center rare. Let rest, then slice.

Assembly:

Set a mold on each plate and using a spoon fill the mold with the tomato mixture, pressing lightly. Remove the mold. Arrange the zucchinni blossoms around the tomato mold and then set several pieces of the seared tuna on the plate. Place some reduced balsamic vinegar on the plate using a squeeze container.