Maguro Sashimi and Goat Cheese

I think if Ian and I were ever back in Austin and someone asked where we planned to eat in town, our reply would be Uchi, Uchi, Uchi! Ian especially loved the Maguro Sashimi and Goat Cheese, so much so that he couldn't stop talking about it. Here's my knock off version which is a close replica, but I'm definitely no Tyson Cole.

Hint: The success of this dish is all in the quality of the Maguro Tuna

"Ian's Catnip" --N.Du.Kay
Serves 2

INGREDIENTS
1/2 lb Maguro Tuna Sashimi
2 Tablespoons Goat Cheese
1/2 Fuji Apple, thinly sliced
2 Teaspoons Pumpkin Seed Oil
2 Teaspoons Balsamic Vinegar
Freshly Cracked Pepper to taste

Divide Sashimi and Apple slices between two plates. Arrange in a spiral presentation. Crumble 1 Tablespoon of Goat Cheese on each plate. Drizzle on each plate, 1 Teaspoon of the Pumpkin Seed Oil and 1 Teaspoon of Balsamic Vinegar. Season to taste with freshly cracked pepper.

Also tastes great with thinly sliced avocado instead of Fuji Apples.