Here is something Wade and I were working on in menu development. This was about matching pungency with pungency. The white radish works like daikon in oden with karashi; the pesto works with the bitter hot of the soy mustard. Ahi cooked to this medium stage takes on a more meaty texture and the flavor changes, versus a seared rare treatment which tastes a lot more like sashimi. The basic combination here is tried and true ahi with soy and mustard or wasabi -- just very vegetable-oriented with produce from MA'O, Otsuji and Ed Lima's farms.