For the sweet soy: 1 cup dark soy sauce 1 cup brown sugar 1 lemon, juice only add to a small pot and reduce until slightly syrupy.
Remove from heat and keep at room temperature.
For the sweet potatoes: 2 sweet potatoes 2 tb butter 2 tsp five spice powder salt and pepper to taste fresh chives peel and dice
The sweet potatoes and cook until just done in salted water. Drain liquid and add butter, five spice and salt and pepper and smash to a purée. Hold warm.
For the pineapple salsa: 1 ea. Pineapple, peel, core and dice 1 ea. Poblano pepper, seeded and diced 1 ea. Red bell pepper, seeded and diced 1 ea. Red onion, diced 3 Limes 1 bunch cilantro 1 tbs. Honey 2 tbs. Vegetable oil salt and pepper
To taste for the tuna and plate : 4ea. 6oz tuna steaks 1 oz sesame oil 1 oz vegetable oil 2 tb black and white sesame seeds salt and pepper In a sauté pan on high heat add the oil and let come to the smoke point; that is, just until you see a little wisp of bluish smoke coming from the oil in the pan. Season the tuna liberally with salt and pepper and add to the pan. Cook about 2-3 minutes on each side for medium rare to medium or until the fish is firm to the touch for well done. Mound the sweet potatoes in the center of the plate and put the tuna right on top. Drizzle a little sweet soy around the plate and top the tuna with the pineapple salsa.