Citrus Marinated Asparagus Salad With Tuna Tartare On Pap

The Bible does not provide a uniform formula for the proper physical or emotional reactions to the presence of the Holy Spirit. The presence of tears, convulsions, jerking, laughter, etc. are no measure of the Spirit’s presence. When we canvass the Scripture to see how the saints reacted to the outpouring of the Spirit, we see no prescribed form of bodily behavior. Habakkuk had a quivering lip and a trembling belly. Others fell to the ground as though dead. Some wept, some sang, some were reduced to stunned silence. In light of the diversity of human personalities and indeed the very nature of man, the presence or absence of these responses is no true test of the authenticity of the Spirit’s work. However, I hasten to add that though a wide variety of emotional responses may be detected in Scripture by those who encounter the living God, there is at least one emotion that may safely be excluded from the list – namely, boredom. It is hardly possible for a creature made in the image of God to be awakened or revived by the Spirit of God and be bored in the process.

R.C. Sproul

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