Seared Ahi with Finger Potatoes and Asparagus

Mark enjoyed this meal so much that he asked me to write it down so I could reproduce it again and again. The meal was seared ahi with finger potatoes and asparagus.

I marinated the ahi in

• 2tbsp sesame oil
• 2tbsp soy sauce
• 1 clove garlic
• 1 tbsp lime juice
• 1 tbsp ginger.
• pinch of salt
• pepper

I seared the ahi at medium high heat for about 40 seconds a side.

I plated the ahi on a bed of lettuce and carrot strips with olive oil and balsamic vinegar.

For the potatoes, I sliced each finger potate in half length wise, springled with oil and paramsan chease. I then roasted the potatoes for 40 minutes at 400F.

I roasted the asparagus for about 10 minutes at 400F. I served with a pat of butter.