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.