Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc

Name: Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc
Ingredients: 2 pounds sushi grade Ahi tuna, cut into 6 (5-ounce) portions; Salt and freshly ground black pepper; 4 tablespoons olive oil; 1/2 cup shiitake mushrooms, stemmed and sliced; 1/2 cup white mushrooms, sliced; 1/2 cup sherry; 1/2 cup scallions, chopped; 1 cup teriyaki glaze, recipe follows; 1 cup buerre blanc, recipe follows; 1/2 cup carrots chopped; 1/2 cup celery chopped; 1/2 cup red onions, chopped; 12 ounces cooked wild rice; 18 ounces cooked basmati rice; 1/2 cup Japanese vinaigrette, recipe follows; 3 teaspoons scallion julienne, for garnish; 6 tablespoons soy sauce; 2 tablespoons brown sugar; 2 teaspoons white sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 6 tablespoons Japanese vinegar; 3 tablespoons sake or sherry; 1 teaspoon arrowroot; 1 tablespoon water; 1 cup white wine; 1 tablespoon shallots, chopped; 2 tablespoons rice vinegar; 1 cup cold unsalted butter, cut into small pieces; Salt, to taste