=== FOR THE TUNA ===
8 oz Ahi tuna; #1 grade, finely
-diced
2 ds Hot pepper sauce
1 tb Fine chopped chives
1 ts Canola
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SESAME SAPARAGUS ===
1 bn Asparagus; blanched,
-refreshed
1 tb Dijon mustard
Juice of 1 lemon
1 ts Sesame oil
2 tb Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Toasted white sesame seeds
In a chilled bowl, mix ingredients together. Mold tuna into small
towers either using a pvc pipe, ramekin or cut out can. Cut 2-inch
asparagus spears and save. Take the rest of the asparagus and roughly
chop. In a blender, add 1/2 cup chopped asparagus with mustard and
juice. Blend at high speed and add oils. Check for seasoning. Toss
spears in vinaigrette. Place spears in a flat circle and top with
tuna. Drizzle a little of the vinaigrette on the plate. Garnish with
sesame seeds. This recipe yields 4 servings.
Yields
4 servings