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Home| Asparagus-Crusted Ahi Tuna with Asparagus Vinaigrette
Asparagus-Crusted Ahi Tuna with Asparagus Vinaigrette
Asparagus-Crusted Ahi Tuna with Asparagus VinaigretteAsparagus-Crusted Ahi Tuna with Asparagus Vinaigrette

David Burke of Manhattanís Park Avenue Cafť was, I believe, the first to make asparagus-crusted tuna. Iíve borrowed his method, adding sesame seeds to the coating, and serve the fish with an asparagus vinaigrette. And because more is often more, I spear each tuna portion with an asparagus stalk before frying it.

This isnít hard to prepare, but the fish must be absolutely fresh. Insist on #1 grade ahi tuna and check to make sure that the fish youíre offered is deeply and consistently red in color; that itís moist but never sticky to the touch; and that it smells fresh, like the sea itself, never fishy. Above all, buy from a fish merchant you trust.


24 medium asparagus spears, 8 cut 1/16 inch thick
1/4 cup canola oil, plus additional for deep-frying
2 teaspoons toasted sesame oil
1 tablespoon Dijon mustard
Juice of 1 lemon
Salt and freshly ground black pepper
1 pound grade #1 ahi tuna, cut into 4 2x1-inch portions
1 cup rice flour
1/2 tablespoon sesame seeds, plus 1/2 tablespoon toasted for garnish
4 egg whites, beaten until foamy


1. Bring a large quantity of salted water to a boil. Fill a medium bowl with water and add ice. Boil the whole asparagus spears until tender-crisp. About 3 minutes. Drain and transfer to the ice water. When the spears are cold, drain well, setting aside 4 spears.

2. Cut the top 2 inches from the remaining 12 asparagus spears, set aside, and roughly chop the remaining spears. In a small bowl, combine the 1/4 cup canola oil and the sesame oil and mix. In a blender, combine the chopped asparagus, the mustard, and the lemon juice. Blend, slowly adding the mixed oils. Season the vinaigrette with the salt and pepper to taste and set aside.

3. To prepare the tuna, insert a metal skewer into one short side of each tuna portion and push it through the opposite end. Work the skewer to create small channel, and push 1 of the reserved asparagus spears through each tuna portion. Allow 1 inch of stalk to protrude on either side.

4. Fill a fryer or heavy medium pot one-third full with the canola oil and heat over high heat to 400 f. Meanwhile, season the tuna generously with salt and pepper. Spread the rice flour on a plate and dredge the tuna in it. Add the sliced asparagus and raw sesame seeds to the egg whites and mix well. When the oil is hot, coat each tuna piece in the egg white mixture and deep-fry, turning with tongs as necessary, just until the coating is golden brown, 2 to 3 minutes. Do not allow the tuna to overcook; it should remain rare in the center. Remove the tuna with a mesh spoon and drain on paper towels.

5. Toss the reserved asparagus tops with half of the vinaigrette. Divide the tops among 4 plates. Halve the tuna portions along the length of the asparagus and place on top of the arranged asparagus. Drizzle the plate with the remaining vinaigrette. Garnish with the toasted sesame seeds and serve.

Mingís Tip: Donít overcook the Tuna; It should remain rare and cool in the center. The temperature contrast between the exterior and interior of the tuna is part of the pleasure of this dish.

Copyright 2013 Ming Tsai