| 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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”