| 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 |
| | 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 12 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. |
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