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Citrus Marinated Asparagus Salad With Tuna Tartare On Pap

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CATEGORY CUISINE TAG YIELD
Grains, Seafood Sami Dujour01 1 Servings

INGREDIENTS

8 oz Corn oil for frying, up to
12
1 Pappadoums, can buy at
Indian
specialty store
cut into wedges
2 Oranges, Juice of
2 Lemons, Juice of
1 T Chopped garlic
3 T Balsamic vinegar
4 T Grapeseed oil
1/2 Chives, sliced thin
2 oz Mint, fine chiffonade
6 oz Fresh tuna, number 1 or
sushi
grade if possible
up to 8
1 oz Truffle oil
1/8 c Chopped scallions
Salt and pepper
2 Asparagus
Cracked white or black
pepper
Tobiko or flying fish roe
for garnish if desired

INSTRUCTIONS

In a medium sauce pan heat oil to approximately 350 degrees F or  until
1 to 2 drops of water react. Add pappadoums and cook until  golden.
Remove, place on a towel to dry.  In a medium bowl, whisk orange juice,
lemon juice, garlic, balsamic  vinegar, grapeseed oil, chives and mint
and season to taste.  Chop or mince tuna with a spoon and place in
small bowl. Add truffle  oil, scallions and a touch of chili oil and
season to taste. In  salted, boiling water, cook asparagus for 15
seconds, then remove and  shock in cold, salted water. Remove when
cool.  Plate asparagus and drizzle with vinaigrette. Arrange pappadoums
at  bottom of plate and top with tartare. Garnish with fresh cracked
white pepper or black. If you want use tobiko or flying fish roe for
color and garnish.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 742
Calories From Fat: 484
Total Fat: 54.8g
Cholesterol: 0mg
Sodium: 40.5mg
Potassium: 864.2mg
Carbohydrates: 64.8g
Fiber: 4.4g
Sugar: 53.2g
Protein: 4.5g


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