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- Prep Time:
- 30 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 5 min
- Level:
- 0
- Serves:
- 4 servings
Ingredients
8 ounces #1 ahi tuna, finely diced2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
Directions
In a chilled bowl, mixingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut
out can.
Ingredients
1 bunch asparagus, blanched and refreshed1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Copyright 2008 Television Food Network G.P., All Rights Reserved
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds
Directions
Cut 2-inch asparagusspears 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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/12/2008
© 2008 Scripps Networks, LLC. All Rights Reserved