Discover Newport brings us Chef David Snow from Bristol Oyster Bar showing us how to make their Seared Yellowfin Tuna with Lobster Dashi and Sesame Fennel Slaw.Ingredients:

• Yellowfin Tuna steak (foley fish), portioned to 7oz 

   For the Dashi:

• 1 sheet Kombu, roasted at 350 for 20 min
• 1qt Lobster Stock (three times made)
• 1/4c Honey

   For the Slaw:

• Fennel, fine shaven
• Carrot, fine julienne 
• Shallot, fine julienne
• Asparagus, shaven (four town farm) 
• Red and Yellow Bell Pepper, fine julienne 
• Pickled Ginger
• Sweet and Sour Red Cabbage
• Candied Ginger 
• Sesame Seeds (white toasted)
• Sesame Oil

Watch the above video to see how it all comes together.