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Ingredients
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Dip Ingredients
Pickles Ingredients
Sea Asparagus Ingredients
Focaccia Ingredients
Method
Dip Preparation
- 1
Make the Smoked Ahi Dip
In a mixing bowl, combine smoked ahi tuna, cream cheese, sour cream, lemon juice, chopped green onions, capers, garlic powder, black pepper, and salt. Mix until well combined and creamy.
Pickles Preparation
- 2
Prepare the Ogō Pickles
In a saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil. Add ogō and let it soak for 15 minutes. Remove from heat and let cool.
Sea Asparagus Preparation
- 3
Sauté Sea Asparagus
In a skillet, heat olive oil over medium heat. Add sea asparagus and sauté for about 3-5 minutes until tender. Add lemon zest and salt, then remove from heat.
Focaccia Preparation
- 4
Bake the Focaccia
In a large bowl, mix flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes. Let it rise in a warm place for 1 hour. Shape into a flatbread and bake in a preheated oven at 220°C (428°F) for 20 minutes or until golden.
