Agourontomatosalata Recipes

ORIENTAL TUNA TARTARE CUPS

Steps:

• Combine all ingredients for the dressing in a mixing large bowl.
• Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
• Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
• Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.

TARAMOSALATA

Steps:

• Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
• Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

ASPARAGUS WITH GREMOLATA BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
• Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.