Ahi Tuna Tartar with Sesame Asparagus Vinaigrette

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  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 servings
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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

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


  1. In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
  2. 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.