Seared Tuna with Cauliflower Panna Cotta  (Serves 6)

1 Head Cauliflower
1 quart heavy cream
2 0z. butter
6 sheets gelatine, bloomed

Rough chop cauliflower. Place in heavy bottomed pan with heavy cream. Add butter, and bring mixture to boil. Reduce heat, and simmer  

for one hour. Carefully place mixture in blender, a little bit at a time. Puree until smooth. Fold hot cauliflower puree into cold gelatine. Pass through a fine strainer, and cool puree in refrigerator for 4-6 hours.

6, 4 oz blocks, sushi grade tuna

Season tuna with cracked salt and white pepper. Sear in hot pan with a little bit of peanut oil. Turn to sear all four sides gently. Slice tuna very thin.

Place quenelle (egg-shape) of panna cotta in center of plate. Fan sliced tuna around it. Toss greens in vinaigrette and garnish. Serve with florets of fried cauliflower.