Cut the potatoes into bit size pieces. Put in a pot of cold water and bring to a gentle boil. Cook until they are fork tender, approximately 10-15 minutes. Drain and rinse with cold water to slow down the cooking process. Refrigerate or set to the side to cool. *It’s OK to mix the potato salad even if your potatoes are luck warm. This will help with the absorption of the dressing. But, do not mix while your potatoes are hot.

While the potatoes are cooking, prepare your radishes. In a small bowl, cover your radishes with Rice Wine Vinegar and season with 1 teaspoon sugar. Stir your radishes to ensure the sugar dissolves. Set to the side for 30 minutes or refrigerate overnight. Drain before adding to the salad.

To create the twirled scallion garnish, take your four scallions and thinly slice the green portion into 2-3 inch strips. Place in a container with ice water. Cover and place in the refrigerator for at least 30 minutes or overnight.

To make your dressing, combine the 4 tablespoons of dry wasabi with just enough water to create a paste. Mix well to ensure there is no dry powder. Mix the sour cream, mayonnaise and wasabi paste in a small bowl. Season the dressing with celery salt and fresh ground pepper. You can adjust the heat by how much wasabi you add to the dressing. Once added to the potatoes it does mellow out. So if you like a little more heat, just add some more wasabi to the dressing.

Combine the dressing with the potatoes, drained radishes, celery and scallions. Mix gently to avoid breaking up the potatoes too much. Add additional salt & pepper, if needed.

Slowly heat your salt plate, starting at a low temperature on the stove top. Every 15 minutes, increase the temperature slightly till you reach the medium setting (400 degrees on your grill). This should take about 45 minutes. You will know the plate is ready when you sprinkle water on the plate and it dissolves immediately.

To avoid over cooking, keep your tuna in the refrigerator till your ready to cook it. Dry off the tuna with paper towel. Season it heavily with fresh ground pepper. You don’t need salt because the salt block does that for us.

Sear on each side for approximately 2 minutes. Use a fish spatula to flip the tuna. This helps to break it free of the salt plate and avoids tearing the fish.

Cut the tuna immediately into ¼ inch slices. This also helps to stop the cooking to ensure you have a beautiful sear and rare throughout most of the tuna. Can be served warm, room temperature or chilled.