| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Eastwest | 4 | servings | |
INGREDIENTS
| === 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 |
INSTRUCTIONS
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 Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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