To make the vinaigrette, thinly slice the green onion on the bias. Finely julienne the pickled ginger and squeeze half of the lime into a bowl. Add the wasabi powder and mix to combine. Then add the vinegar, sugar, salt and olive oil and whisk. To finish, stir in the pickled ginger and green onions.

To prepare the tuna, cut it into 2 equal pieces, if necessary. Liberally coat the cutting board with coarsely ground pepper and Kosher salt. Coat the tuna with a touch of olive oil. Next, roll the tuna in the salt and pepper and gently press it so it sticks. Then set aside, while you preheat a fry pan to medium-high heat.

Once the pan is properly heated, add a bit of oil and then add the tuna. Ahi tuna is generally served very rare, so cook each side just until the edges just start to change color and form a golden crust. Flip and sear each side. Once all of the sides are evenly browned, place onto a cooling rack and let cool while you prepare the garnish.

Once the tuna has cooled, slice and set aside while you prepare the garnish.

For the garnish, lightly coat the pea shoots with a bit of olive oil. Season with a touch of salt and toss.

To serve the dish, place a small bunch of pea shoots onto a plate. Garnish with a bit of pickled ginger and then fan a few slices of tuna beside it. Drizzle with some of the vinaigrette and serve.