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| | === For The Tuna === |
| 8 x ca. 30 g | Ahi tuna; #1 grade, finely diced |
| 2 Prise | pepper sauce hot |
| 1 Esslöffel | Fine chopped chives |
| 1 Teelöffel | Canola |
| | salt |
| | black pepper freshly ground |
| | === Sesame Saparagus === |
| 1 Bund | Asparagus; blanched, refreshed |
| 1 Esslöffel | dijon mustard |
| | lemonjuice of 1 lemon |
| 1 Teelöffel | sesame oil |
| 2 Esslöffel | canola oil |
| | salt |
| | black pepper freshly ground |
| 1 Esslöffel | Toasted white sesame seeds |
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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.
Recipe
Network - (Show # Mt-1A05)
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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