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Ahi Tuna Tartar with Sesame Asparagus Vinaigrette
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8 ounces #1 ahi tuna, finely diced
2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds
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.
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