02-23-2007, 04:23 AM
Ingredients :
PLUM TOMATO MOUSE
1 1/2 cup ripe plum tomatoes -- peeled and seeded
2 tbl extra virgin olive oil
salt
freshly ground white pepper
AHI TOWERS
6 oz ahi tuna -- cut into 1/"-dice top quality
1 tbl finely chopped chives
1 med shallot -- finely chopped
1 cup plum tomatoes -- peeled and seeded cut into 1/2"-cubes
salt
freshly ground white pepper
1/2 lrg avocado -- cut into 1/4"-cubes
1 x yellow pepper -- roasted peeled seeded and diced
ASSEMBLY
2 x pieces scallion -- 3-inch white part only thinly sliced on the diagonal
1 1/2 tbl extra virgin olive oil
Method :
Ahi Tuna Tower with Avocado, plum tomato and yellow bell pepper
Plum Tomato Mouse:
In a food processor fitted with the metal blade or in a blender, process the tomatoes until very smooth. Place the pureed tomatoes in a strainer lined with slightly dampened cheesecloth over a bowl. Cover the strainer loosely with plastic wrap and allow to drain overnight in the refrigerator. In a small mixing bowl, stir together tomato mousse with the olive oil, salt and pepper to taste, and blend well. Set aside, covered, until ready to assemble the dish.
Ahi Towers:
In a small bowl, combine the tuna, chives and shallots and toss to mix well. Place eight 1 1/2-inch ring molds or cans on a baking sheet which has been lined with parchment paper. Divide the ingredients so that you have enough for all 8 molds, then layer the inside of the molds in the following order, pressing down gently but firmly as you go with the back of a teaspoon or your fingers; a teaspoon of tomato cubes, salt and pepper to taste, avocado, tuna, yellow pepper, tomato, avocado, tuna. Finish with a final layer of the yellow pepper.
Assembly:
Using a flat-ended metal spatula, carefully slide the spatula between the parchment paper and the bottom of the molds and lift two towers onto each of 4 large, chilled appetizer plates. Spoon a little of the tomato mouse onto each plate opposite the ahi towers.
Carefully ease the molds up and away, while holding the towers down with 2 fingers or the back of a teaspoon. Sprinkle the scallion rings around the edges of the tomato mouse and drizzle with a little of the oil.
PLUM TOMATO MOUSE
1 1/2 cup ripe plum tomatoes -- peeled and seeded
2 tbl extra virgin olive oil
salt
freshly ground white pepper
AHI TOWERS
6 oz ahi tuna -- cut into 1/"-dice top quality
1 tbl finely chopped chives
1 med shallot -- finely chopped
1 cup plum tomatoes -- peeled and seeded cut into 1/2"-cubes
salt
freshly ground white pepper
1/2 lrg avocado -- cut into 1/4"-cubes
1 x yellow pepper -- roasted peeled seeded and diced
ASSEMBLY
2 x pieces scallion -- 3-inch white part only thinly sliced on the diagonal
1 1/2 tbl extra virgin olive oil
Method :
Ahi Tuna Tower with Avocado, plum tomato and yellow bell pepper
Plum Tomato Mouse:
In a food processor fitted with the metal blade or in a blender, process the tomatoes until very smooth. Place the pureed tomatoes in a strainer lined with slightly dampened cheesecloth over a bowl. Cover the strainer loosely with plastic wrap and allow to drain overnight in the refrigerator. In a small mixing bowl, stir together tomato mousse with the olive oil, salt and pepper to taste, and blend well. Set aside, covered, until ready to assemble the dish.
Ahi Towers:
In a small bowl, combine the tuna, chives and shallots and toss to mix well. Place eight 1 1/2-inch ring molds or cans on a baking sheet which has been lined with parchment paper. Divide the ingredients so that you have enough for all 8 molds, then layer the inside of the molds in the following order, pressing down gently but firmly as you go with the back of a teaspoon or your fingers; a teaspoon of tomato cubes, salt and pepper to taste, avocado, tuna, yellow pepper, tomato, avocado, tuna. Finish with a final layer of the yellow pepper.
Assembly:
Using a flat-ended metal spatula, carefully slide the spatula between the parchment paper and the bottom of the molds and lift two towers onto each of 4 large, chilled appetizer plates. Spoon a little of the tomato mouse onto each plate opposite the ahi towers.
Carefully ease the molds up and away, while holding the towers down with 2 fingers or the back of a teaspoon. Sprinkle the scallion rings around the edges of the tomato mouse and drizzle with a little of the oil.