Difficulty: Easy - for beginners
Tuna Carpaccio Ingredients:
â€¢ 4, 4 oz. tuna steaks
â€¢ 2 tsp. crushed black peppercorn
â€¢ 4 tsp of Fleur de Sel
â€¢ 1 bunch of chives
â€¢ 2 tbsp. extra virgin olive oil
Miso Dressing Ingredients:
â€¢ 4 oz miso paste
â€¢ 2 tbsp. fresh lemon juice
â€¢ ¾ cup of mineral water
â€¢ 1 pinch paprika
â€¢ 1 pinch fresh chopped parsley
Butter Poached Asparagus Ingredients:
â€¢ 16 medium size asparagus spears
â€¢ 1 stick butter
â€¢ salt and fresh ground black pepper to taste
â€¢ 3 garlic cloves
1. Place a tuna steak between two sheets of plastic wrap, and put two more sheets of plastic wrap on top. Using a meat mallet, lightly pound the fish so it's 1/8 of an inch thick. Don't pound too strongly or it will get smashed. Remove the tuna fillets from the plastic wrap, and place them flat on a plate. Season with crushed black peppercorn, a sprinkle of Fleur de Sel and some chopped Chives. Drizzle with extra virgin olive oil.
2. Combine the miso dressing ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat to medium, and whisk in the miso paste. Drizzle over tuna.
3. Melt the butter in a saucepan over medium/high head. Add crushed garlic and cook on low heat. Slice the asparagus in half lengthwise and add to the pan. Cook for 8-10 minutes. Place spears on top of the tuna and drizzle with some of the brown butter left in the pan.