In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can. 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. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4|
|Calories from Fat: 101 (58%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 25.5mg||8 %|
|Sodium 108.8mg||4 %|
|Potassium 412.6mg||11 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 2.9g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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