NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Vegetarian Option: Tofu

Soy & Citrus Seared Tuna

Sydney Willcox; Serves 4

4 (6oz) tuna steaks

1 – 2 tbsp cooking oil, such as olive oil

2 tbsp pineapple juice

½ orange

1 ½ tbsp low sodium soy sauce

1 lime

1 tbsp honey

1 tsp toasted sesame oil

1 garlic clove or ½” ginger, minced

½ tsp yuzu kosho, optional

1 - 2 tbsp unsalted butter, cubed and kept cold

Garnish: Toasted sesame seeds, Lime wedges

1. In a bowl, whisk together the pineapple and orange juice with soy sauce, juice from half the lime, sesame oil, and yuzu kosho, if using; taste and adjust to your liking. Combine with tuna in a sealable bag or a snug fitting baking dish that holds steaks in a single layer; turn to coat evenly and let stand at room temperature for 20 - 30 minutes, flipping halfway.

2. Heat skillet medium high. Remove tuna from marinade, reserving marinade for later. Gently pat tuna dry with paper towels and sprinkle lightly with salt. When pan is warm, add a thin layer of oil; once heated and just starting to smoke, carefully add tuna, spacing out so they are not crowded (cook in batches if needed). Cook for 2 - 3 minutes on each side until charred on the outside. Turn pan off and remove tuna to a plate.

3. Discard oil from pan. With pan still off, add marinade to pan. Return to the heat and simmer for 1 minute or until thickened; remove from heat. Add 1 tbsp of butter cubes to pan and stir constantly until melted. Taste; add more butter as desired to add richness and mute acidity. Adjust seasoning as desired.

4. Slice tuna against grain and serve with sauce. Garish with lime wedges and sesame seeds.

Tropical Fruit & Vegetable Salad

Sydney Willcox; Serves 4

½ ripe pineapple, small or medium diced

1 small mandarin or tangerine, peeled and segments halved

1 red bell pepper, small or medium diced

1 Persian cucumber or ½ jicama, small or medium diced

½ red onion or 1 bunch scallions, thinly sliced

1 avocado, medium diced

Handful chopped fresh herbs, such as cilantro, mint, or Thai basil

2 tbsp toasted coconut flakes, toasted sesame seeds or chopped toasted macadamia nuts

Coarse sea salt

Dressing

1 tbsp tamarind concentrate

1 lime

½ orange

1 tsp honey or agave

½ - 1 tsp soy sauce

½ tsp yuzu kosho or pinch chile flakes optional

1 ½ - 3 tbsp olive oil

1. Combine chopped pineapple, orange, bell pepper, cucumber or jicama, and onion or scallion in a large mixing bowl; sprinkle with coarse sea salt and toss until mixed.

2. Combine tamarind with the juice of the half orange, and the juice of half the lime (reserve other half); add a little honey, soy sauce, and yuzu kosho in a small mixing bowl; whisk. Slowly add 1 ½ tbsp of olive oil while whisking vigorously. Taste and adjust dressing to your liking: more oil to mellow acidity, more lime to boost acidity, more honey for sweetness, or more soy sauce for saltiness.

3. Add dressing to salad and toss. Add avocado, herbs, and coconut or seeds or nuts; toss gently. Serve immediately.