Preheat oven to 350 degrees F (180 degrees C).
Cut the Fingerling Potato (4 ounce) into 1/4 inch discs and place on a sheet pan. Mince Shallot (1); set aside. Thinly slice the Garlic (2 clove); set aside. Juice half of the Lemon (1) into a small bowl; discard seeds; hold.
Remove the stems from the Fresh Thyme (0.25 ounce) and Fresh Parsley (0.25 ounce). Chop the leaves separately and set aside. Strain and cut Artichoke Hearts (4 ounce) in half the set aside. Drizzle Oil (1 tablespoon) over the potatoes and toss. Roast in the oven for 15 minutes.
Combine the Chicken Base (1 package) and Water (1 1/4 cup) in another small bowl; hold.
Heat Grapeseed Oil (1 teaspoon) in a small sauce pot over medium heat. Add the shallots, garlic, thyme and Farro (4 ounce). Cook, stirring occasionally for 3 minutes.
Add the Chicken Base, Bay Leaf (1), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Bring to a simmer. Cover, reduce heat to low and cook for 28 to 30 minutes. Remove from heat and discard bay leaf. Mince only 6 Fresh Chives (0.25 ounce).
Pat the Ahi Tuna Steak (2) dry with a paper towel. Combine Ground Coriander (2 tablespoon), Dry Mustard (1 tablespoon), Ground Cumin (1 tablespoon), Ground Fennel (1 tablespoon) and Ground Black Pepper (2 teaspoon) on a plate.
Rub Oil (1 tablespoon) on each ahi steak and then press into the spices to coat on all sides.
Heat Oil (1 tablespoon) in a medium sauté pan over high heat. Sear each side for 30 seconds. Sear each edge for 10 seconds. Hold for plating.
To the farro, add the potatoes, artichoke hearts and parsley. Gently stir and keep warm for plating. Drain Mandarin Orange (4 ounce) and add to a large bowl. Add the Arugula (1 ounce) and lemon juice. Toss until everything is well incorporated.
Slice each ahi steak into 6 even size pieces in a straight cut (12 pieces total). Plate warm farro salad in the center of two plates.
Top the salad with arugula salad. Present your sliced ahi on top of the warm farro pilaf and drizzle the Balsamic Reduction (2 tablespoon) over the ahi and around the plate for garnish. Garnish with chives. Serve and enjoy!