• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B6, C, E
MineralsNatrium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For The Tuna

  2. 8 oz 227g Ahi tuna,

  3. 1 grade - finely diced

  4. 2 Hot pepper sauce

  5. 1 tablespoon 15ml Fine chopped chives

  6. 1 teaspoon 5ml Canola

  7. Sesame Saparagus

  8. 1 Asparagus - blanched, refreshed

  9. 1 tablespoon 15ml Dijon mustard

  10. Juice of 1 lemon

  11. 1 teaspoon 5ml Sesame oil

  12. 2 tablespoons 30ml Canola oil

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 1 tablespoon 15ml Toasted white sesame seeds

Instructions Jump to Ingredients ↑

  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.


Send feedback