Blue Fin Tuna Tartare

• 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

1. Dice tuna, fold in remaining ingredients, place in refrigerator to chill.
2. 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.
3. 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.
4. 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.

mix, sashimi grade tuna, basil, chives, olive oil, sesame oil, t, soy sauce, salt, edamame puree, lemon juiced, olive oil, t, garlic, avocadoasparagus, avocado, lemon juiced, shallot

Taken from www.epicurious.com/recipes/member/views/blue-fin-tuna-tartare-1241851 (may not work)