b'Potato-Wrapped Tuna Stuffed with Crab & Cucumber,Served with Pineapple Carpaccio & Ponzu DressingSYLVAIN DELPIQUEMakes 4 servings4 6-ounce blocks of tuna6 ounces jumbo lump crabmeat1 cucumber, julienned1 teaspoon hijiki seaweed1 large Idaho potato, peeled1 cup potato flakesPompeian Extra Light Tasting Olive Oil12 thin slices pineappleFOR THE PONZU DRESSING:1 8-ounce can tomato juice3 tablespoons low-sodium soy sauce3 tablespoons yuzu juice (Lime juice may be substituted for yuzu juice.)In a medium bowl, whisk together the ingredients for the dressing.Butterfly each tuna block. Distribute the crab, cucumber and hijiki seaweed among the 4 blocks of tuna.Using a mandoline, thinly slice the potato lengthwise and dip the slices in the potato flakes. For each serving, place 4 of the potato slices on a plate next to one another, slightly overlapping, between two pieces of Saran wrap. Microwave the potatoes for 45 seconds.Peel back the top layer of Saran wrap and place a tuna block on top of the potatoes. Roll thepotatoes up around the tuna.Place the potato-wrapped tuna block in a skillet with some oil and pan-fry for 1 minute on each side. Slice the block of tuna into 5 slices.TO SERVE:For each serving, place 3 slices of pineapple on a plate. Place the slices of tuna on top and drizzle with ponzu dressing.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Estate Reserve Chardonnay39'