Tuna Tower with Fried Won Ton and Guacamole

Asian-Latino fusion shines in this dish that combines sushi-grade tuna, fried wonton crisps, spinach, guacamole, and red cactus pears.
Tuna_Tower

Ingredients:

8 oz. sushi-grade tuna
8 won ton wrappers (cut in half and fried crisp)
2 oz. Ready-Set-Serve Triple-Washed Spinach
2 cups Ready-Set-Serve Pico de Gallo Guacamole
1 prickly pear cactus (sliced) for garnish

Instructions:

Season tuna with salt and pepper; sear until rare. Slice thin. saute spinach quickly in a hot pan just until it wilts; set aside to cool. Spread approximately 1/2 cup of the guacamole in the center of the plate. Place a small amount of spinach over the guacamole. Begin layering over the spinach:
Crisp won ton
Slice of tuna
Wilted spinach
Crisp won ton
Slice of tuna
Wilted spinach
Top with prickly pear cactus slices if desired.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.