Ahi Tuna Tartare with Sesame Asparagus Vinaigrette
- Serves: 4
- Nutrition per serving: 177 calories, 11g fat, 1g saturated fat, 5g carbohydrates, 2g fiber, 1g sugar, 16g protein, 22mg cholesterol, 337mg sodium
- Total time: 35 min
- Prep time: 30 min
- Cook time: 5 min
Ingredients
- 8 ounces sushi-grade ahi tuna, cut into small cubes
- 2 splashes hot pepper sauce
- 1 tablespoon finely chopped chives
- 1 teaspoon canola oil
- Salt and freshly cracked black pepper, to taste
- 1 bunch asparagus, quickly blanched and cooled
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 1 tablespoon toasted white sesame seeds
Instructions
- In a cold mixing bowl, gently combine the tuna, hot pepper sauce, chives, 1 teaspoon canola oil, salt, and black pepper. For neat presentation, shape the mixture into small towers using a round mold, ramekin, or cleaned can.
- Trim asparagus into 2-inch tips and set aside. Roughly chop the remaining stalks. Place about 1/2 cup of the chopped asparagus into a blender with the Dijon mustard and lemon juice. Puree on high while streaming in the sesame oil and 2 tablespoons canola oil. Taste and adjust seasoning.
- Toss the reserved asparagus tips with some vinaigrette and arrange them in a circle on each plate.
- Carefully unmold a tuna tower onto the asparagus circle. Drizzle remaining vinaigrette around the plate and finish with toasted white sesame seeds.
