Serve up a sizzling steak this holiday

Coat the tuna loin with black and white sesame seeds, sear to rare.
Cool.
Roll in film individually. Place in marinade.

Place seaweed salad in the center of the plate.
Slice the tuna thin (5-6 pieces).
Place the tuna around the greens.
Drizzle with soy vinaigrette or peanut cilantro vinaigrette.
Garnish the plate with a dollop of wasabi and a few slivers of pickled ginger and finely diced red pepper.

To make the Shrimp Bruno
Flour shrimp, dip in egg wash.
Heat the salad oil in pan.
Place the shrimp in the hot oil.
Sauté until golden brown, add chopped garlic continue to sauté.
Drain excess oil and garlic.
Add lemon, white wine, let reduce.
Add mustard and chicken stock.
Add whole butter to create sauce.
Line shrimp on plate.
Strain sauce on top of shrimp

To make the Broiled Crab Cakes
Heat a sauté pan, add butter and heat.
Add celery and onions, sauté until tender, drain and refrigerate.
Open crabmeat into a large lexan, remove shells being careful not to break up the lumps.
Add diced bread, red pepper and the chilled vegetable mixture to the crab.
Gently toss until all ingredients are combined.
Using a number 10 scoop, scoop the mixture into 3 1/2 4 ounces portions.                              

To make the Crab Cake Dressing
Place onto half sheet trays, cover and refrigerate.
Whip all ingredients together in a mixer.
Place in a bucket and wrap well.
Refrigerate until needed.

Heat butter and heavy cream in a sauté pan to a simmer.
Add cooked potatoes, season with salt, pepper and thyme and stir until blended and hot throughout.
Add 1/4 cup of parmesan cheese and 1/4 cup of Gouda cheese and stir until mixed well.
Transfer to a creamed spinach boat and top with remaining parmesan cheese (1/4 cup) and cheddar cheese.
Place under cheese, melted until golden brown