• 2 ounces fresh Ahi tuna, (Sashimi grade)
• 1-1/2 cups Mesclun salad mix
• 1 ounce Daikon radish
• 1 ounce soft chevre, French
• 1-3/4 Tbs. cognac
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup balsamic vinegar
• 1 Tbs. freshly chopped ginger

Coat one side of tuna with ground black pepper. Heat 2 tbs. butter in a pan to hot (but not smoking). Place tuna, pepper side down, into pan. Sear for one minute; flip over to the other side and sear for one minute more.

Remove tuna from pan. Cut daikon into fine slivers. Add to pan and deglaze with cognac. Cut tuna into 1/4-inch strips and arrange over greens. Pour seared daikon over the salad (over tuna specifically). Crumble chevre over top.

Dressing: Whisk cognac and remaining ingredients together and add salt/pepper to taste. Pour dressing over salad.

Recipe provided by Alistair's Restaurant, 3400 Monroe Avenue, Rochester, NY.

Per serving: calories 298, fat 28.7g, 89% calories from fat, cholesterol 10mg, protein 4.9g, carbohydrates 3.3g, fiber 0.6g, sugar 1.7g, sodium 38mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 0.2, Fat: 5.8, Sugar: 0.0, Very lean meat protein: 0.4

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