Ahi Tuna Wrapped in Mangetout with Edible Flowers

Tuna Wrapped in Mangetout -soy,lime, ginger vinaigrette and edible flowers A great chic appetizer for a dinner party full of color  Makes 12 Servings

2 pounds  of Ahi Tuna Pinch of Sea Salt a bunch of edible flowers (like marigolds) a package of snow peas or mange tout Ginger-Soy-Lime Vinaigrette 1 shallot 2 Tbls finely grated ginger fresh ground pepper 1/4 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil

In a small bowl combine the finely diced shallot, ginger, pepper, soy sauce and lime juice. Use a hand immersion blender to mix (this is a nice restaurant trick that most restaurants use to get a perfect sauce).  Use a very sharp knife and cut the tuna into small 1 inch cubes. Season the tuna with salt and a bit of the sauce. Heat a saute pan over high heat. Add the oil and when its is very hot sear the tuna on all sides, 30 secs per side to 1 minute per side. Add some lime juice to the pan and quickly shake the pan and stir around the pan deposits. Drizzle a bit more of the sauce over the tuna and quickly remove from the pan. Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften. Meanwhile boil the mange tout or snowpeas in a bowl of salted water for a few minutes. Remove promptly.  Wrap the tuna with the snowpea and secure with a toothpick. Top with an edible flower et voila!