02-23-2007, 04:21 AM
Ingredients :
FOR THE TUNA
8 oz Ahi tuna, #1 grade finely diced
2 dsh Hot pepper sauce
1 tbl Fine chopped chives
1 tsp Canola
Salt to taste
Freshly-ground black pepper to taste
SESAME SAPARAGUS
1 bn Asparagus blanched, refreshed
1 tbl Dijon mustard
Juice of 1 lemon
1 tsp Sesame oil
2 tbl Canola oil
Salt to taste
Freshly-ground black pepper to taste
1 tbl Toasted white sesame seeds
Method :
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.
FOR THE TUNA
8 oz Ahi tuna, #1 grade finely diced
2 dsh Hot pepper sauce
1 tbl Fine chopped chives
1 tsp Canola
Salt to taste
Freshly-ground black pepper to taste
SESAME SAPARAGUS
1 bn Asparagus blanched, refreshed
1 tbl Dijon mustard
Juice of 1 lemon
1 tsp Sesame oil
2 tbl Canola oil
Salt to taste
Freshly-ground black pepper to taste
1 tbl Toasted white sesame seeds
Method :
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.