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Asparagus Crusted Ahi Tuna

1 pound Fresh Ahi Tuna
24 Medium Asparagus Spears
2 teaspoons Toasted Sesame Oil
1 tablespoon Dijon Mustard
Juice from 1 Lemon
1/4 cup Canola Oil
Salt and Pepper
4 Egg Whites (beaten in a bowl)
1/2 tablespoon Sesame Seeds
1 cup Rice Flour (for coating Ahi)

Prepare vinaigrette by blanching asparagus spears, boiling them in hot water until tender-crisp. Drain and transfer them to a bowl of ice water to cool. Drain excess cold water and set aside. Take about 12 asparagus spears and cut off the top 2-inches. Set aside and roughly chop the remaining stems. Place chopped stems in a blender with sesame seed oil, Dijon mustard, lemon juice, Canola oil and season with salt and pepper. Blend to a thick consistency. Grab a few asparagus and cut into thin slices. In a bowl, blend egg whites, sesame seeds and asparagus slices.

Next, prepare Ahi by cutting into rectangular blocks about 2x4 inches. Season with salt, pepper, and coat in a bowl of rice flour. Puncture the Ahi lengthwise with a thick skewer. Thread an asparagus spear through hole left by the skewer leaving the stems ends poking out of both sides of the Ahi. Dip Ahi into egg white batter and fry lightly until outsides are golden brown. Remove from heat. Coat asparagus tips with vinaigrette. Dress plate with tips and drizzle some of the extra dressing. Slice cooked Ahi (center will be slightly rare). Place Ahi on top of plate and serve.  

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Sam's Spam Surprise

4 ounces Portuguese sausage, sliced
2 cans Spam, sliced
1 pound Head Cabbage, sliced
1 cup Chicken Stock
8 ounces Frozen Lima Beans
Optional: Soy Sauce to taste

In a pan of water, cook sausage to remove excess fat. In a separate pan, saute Spam, browning meat. Add cabbage, chicken stock and lima beans to the Spam and mix. Remove cooked sausage from the other pan and add to mixture. Cook all together for a few more minutes and serve.