Black Bean-crusted Yellowfin Tuna

To prepare the beans: Soak the beans overnight in water to cover. Drain. Put the beans back in a deep saucepan or pot and cover with fresh water. Bring to a boil, reduce the heat to medium, cover, and simmer 30 minutes. Drain. Heat the oil to 350 F in a deep fryer or heavy saucepan. Add some of the black beans and fry for 1 to 2 minutes; they will pop like popcorn. Remove with a slotted spoon and drain on paper towels. Fry in batches; do not crowd the pan. Let the oil return to temperature between each batch. Season the fried beans with salt and pepper. Let cool.

To prepare the plantains: Cut the ends off the plantains. Score through the skin lengthwise in 3 or 4 places. Place in hot water and let stand for 20 minutes. Drain. Peel along the scores. Slice on a mandolin or V-slicer into thin lengthwise slices and soak in water for 5 minutes. Drain well. Heat the oil to 360 F in a deep fryer or heavy saucepan. Add the plantain slices and fry for 1/2 to 1 minute, until crisp and just turning golden. Remove with a wire skimmer or slotted spoon and drain on paper towels.

To make the sauce: Heat the butter in a saute pan or skillet over medium heat and cook the shallots, mushrooms, celery, lemongrass, and garlic until slightly softened, about 5 minutes. Add the annatto seeds and toss well. Add another tablespoon of olive oil and let the vegetables simmer for 2 minutes. Add the fish bones to the top and cover with the coriander seeds, thyme, bay leaf, and peppercorns. Cover and cook 5 more minutes. Add the vermouth. Reduce the heat to medium-low and simmer 10 to 15 minutes, until reduced by half. Add the chicken stock and reduce again by half. Stir in the cream, cover, and reduce again for 10 minutes. Strain through a fine-meshed sieve and put into another pan. Place over medium-low heat and reduce again by one-fourth, or to desired consistency. Adjust seasoning to taste.

To prepare the bok choy: Quarter the baby bok choy lengthwise. Make sure the stems are cleaned. Place in lightly salted boiling water for 1 minute, then remove with a slotted spoon and put into ice water for 30 seconds to stop the cooking. When cooled, drain and set aside. Preheat the broiler to high. Season the shiitakes with salt, pepper, and olive oil. Spread the shiitakes on a baking sheet and grill for 30 seconds. Set aside.

To make the crust: In a bowl, mix the honey and mustard. Blend the wasabi powder with enough water to make a paste, mixing well to smooth out all lumps. Stir into the honey-mustard blend. Chop the black beans finely by hand.

To cook the tuna: Preheat the oven to 350 F. Season the tuna on all sides with salt and pepper. Heat the olive oil in a large saute pan or skillet over high heat and sear the tuna on all sides, 10 to 15 seconds per side for rare. Remove and drain on paper towels. Using your hands, coat the tuna with the honey mixture, then roll in the chopped black beans to thickly coat each slice. Place on a baking sheet and cook 3 to 5 minutes for rare. Remove from heat.

To finish the mushrooms and bok choy: Heat a little olive oil in a medium saute pan or skillet over medium-high heat. Combine the bok choy and shiitakes and season with salt and pepper. Stir-fry 30 to 45 seconds, until warmed. Add the chicken stock and toss to glaze. Set aside; keep warm.

To serve: Cross bok choy in the center of each warmed plate and top with shiitakes. Criss-cross with fried plantain strips. Place a whole tuna loin in the center of each. Spoon sauce around vegetables on the plate.