Sesame-Crusted Tuna With Miso Consomme

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1/2 pound thin asparagus

1 turnip, thinly sliced

4 cups chicken broth

4 tablespoons red miso paste

4 blocks (5 ounces each) sashimi-quality tuna

1/2 cup white and black sesame seeds

1 teaspoon Japanese togarashi (pepper) seasoning

Salt and pepper

Lemon olive oil (sold in stores or you can make your own by adding

a little lemon zest or peel to olive oil and letting it sit


1/4 cup sliced mushrooms (black trumpet, shiitake or other wild


2 heads baby bok choy, leaves separated

1 Asian pear, stemmed, thinly sliced

2 scallions, julienned

20 watercress leaves

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