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Articles - Gourmet Pleasures:

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BLACK RICE WITH SEARED TUNA AND ASPARAGUS VELOUTE


Ingredients

Venere rice

Tuna fillet

Green asparagus

Onion

Oil 

Salt and pepper

 

Method

Cook the rice in plenty of boiling water for about 45 minutes. Drain and cool under running water. Peel the asparagus and separate the tips from the stems. Drop the tips into a little salted boiling water, simmer till tender and cool on ice. Cut the stems into rings and cook them in a skillet with a little chopped onion, oil, salt and pepper. Blend the onion and asparagus stems until smooth. Sear the tuna just making it crispy on the outside and pink inside. Heat the rice with oil and season with salt. Compose the dish with asparagus sauce, a mound of carefully shaped rice and a few slices of tuna. Garnish with asparagus tips and a little oil.

By Baita E Salmaso

www.kesseboehmer.com