1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste
Toss asparagus + garlic with a bit of olive oil to coat. Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy. Remove from oven, let cool, then gently blot excess oil from asparagus. Wrap each in a small slice of salmon. Serve cool.
1 Albacore Tuna Loin [approx. .75 – 1 lb.]
2 Tbs. Black Sesame Seeds [or a mixture of black + white]
Fine Grain Sea Salt + Finely Ground Black Pepper [the finer, the better]
1 kohlrabi [medium, peeled and sliced into 1/8″ slices]
Wasabi Sauce:
1 Tbs. Water
1 Tbs. Wasabi Powder
1 Tbs. Sesame Oil [dark, toasted]
1 Tbs. Soy Sauce
Preheat a large saute pan over medium high heat. Spread sesame seeds on a plate in a single layer.
Rinse tuna + pat dry. Season all sides lightly with salt + pepper. Press into sesame seeds to evenly and fully coat all sides of fish. Place tuna in hot pan, allow each side to quickly sear (1 – 2 minutes per side).
Remove from pan, slice into 1/2″ pieces and serve next to sliced kohlrabi, drizzled with a bit of wasabi sauce.
Serves 2.
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