Perilla Crusted Tuna with Japanese Hot Mustard and Yellow Beet Froth

Place the bonito shavings in a coffee grinder and pulse to a fine powder.

In a large bowl mix the bonito, perilla, sesame seeds and sansho.

Roll the tuna loins, one by one, in the perilla mixture, crusting evenly.

Season with salt and set aside.

Line the bottom of a large skillet pan with peanut or vegetable oil, and heat to medium-high.

Place the tuna in the pan and sear each side, approximately 1½ minutes a side.

Remove and slice the tuna into 1-inch pieces and fan them in a linear fashion onto your dinner plate.

Line the bottom of a small stockpot with peanut oil or vegetable oil.

Over medium heat begin to sweat the ginger, garlic, lemongrass, leeks, and mustard powder, approximately 3 minutes.

Add the beet juice, lime leaves, vinegar, and sugar, and cook over low-medium, for 20 minutes.

Remove the pot from the heat and strain through a fine strainer.

Keep the stock warm and have your yogurt ready at room temperature.

Add the yogurt to the warm beet stock mix thoroughly with a stick blender, for about 1 minute. The froth is created as the protein and fat of the yogurt reacts to the beet stock.

With a large spoon skim the froth and pour over the tuna slices.