Yellow Fin Tuna Salad

Ingredients

½ Pound Yellow fin Tuna #1, Medium Diced
2 T Chives, chopped
2 T Bonito flakes
3 T Extra Virgin Olive OilKosher salt
Sugar

8 Green Asparagus Stalks

2 Lemons, peeled zest, juiced & finely julienned
½ cup sugar
½ cup water

4 white anchovy fillets, drained

Directions

Asparagus:

• Trim the fibrous bottoms and blanch the stalks in boiling salted water and shock in salted ice water.
• Dry the spears and remove the tips and place in a bowl.
• Cut the stalks diagonally ¼ inch thick and reserve in another bowl.

Candied Lemon:

• Place the water and sugar in a sauce pot and bring to the boil to dissolve the sugar. Reserve the simple syrup for the zest.
• Place the finely julienned lemon in another saucepot and cover with cold water. Once the zest comes to a boil, strain the zest out of the water.
• Take the blanched zest and place it in the syrup and bring to a boil.
• Keep the zest in the syrup until you plate.

White Anchovies:

• Pat the anchovy fillets dry. Cut the fillets lengthwise and then into a small dice.

Tuna:

• In a small mixing bowl place the chives, bonito flakes, olive oil, lemon juice, a pinch of salt, a pinch of sugar and whisk together.

Assembly:
Lightly season the tuna with salt in a mixing bowl, taste & adjust seasoning, then add a small amount of the lemon vinaigrette. Save some vinaigrette for the plate. Taste & adjust seasoning. Mix the asparagus tips and spears with olive oil and salt. Place the asparagus in the center of the plate. Make a line of the mixed tuna through the asparagus. Arrange the diced anchovy and candied lemon zest to follow the length of tuna. Finish by spooning some of the remaining dressing around the tuna.