Ingredients
Tuna Mix
8 oz. sashimi grade tuna
1 oz Opal Basil Chopped
1 oz Chives Chopped
1 T Olive Oil
1 t Sesame Oil
1 T Sambal
1 t soy sauce
Salt & Pepper to taste
Edamame Puree
1/2 Bag Edmame Shucked
1 Lemon Juiced
1 Lime Juiced
1/2 C. Olive Oil
2 T Water
1 Garlic Clove
Avocado-Asparagus Salad
4 Asparagus
1 Avocado
1 Lemon Juiced
1 Shallot
Preparation
Dice tuna, fold in remaining ingredients, place in refrigerator to chill.
Place edamame into food processor with all ingredients except water & oil. Start to puree & pour olive oil in slowly. After oil is incorporated, start to + water until mixture is smooth. Do not add all of the water if mixture is already smooth.
Blanch asparagus in salted boiling water for 1 mon., shock in ice bath. Cut avocado into small dice along with shallot and asparagus. Mix together with lemon juice & salt to taste.
With either ring mold or a cup, place one layer of each mix into it. Do not press mixture, place in the middle of a plate & serve with fried wontons or crackers.
