TUNA TOWER

TUNA TOWER image

Yield 2 servings

Number Of Ingredients 12

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1/4 lb sushi quality Ahi tuna, diced in 1/4 " cubes
Soy Sauce
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 small mango, peach or necterine cut into 1/4'dice
4 small mint leaves, chiffonade
1/2 tsp Siracha (or more to taste)
1/2 ripe avocado
juice of 1/2 lime
1 tsp finely chopped cilantro
sea salt to taste
4 mint leaves (for garnish)

Steps:

Fruit layer Drain fruit if overly juicy; combine with mint and Siracha and chill. Tuna layer Combine tuna and ginger with enough soy sauce to cover. Splash with sesame oil and stir to combine. Chill. Avocado layer Coarsely mash avocado with lime, cilantro and salt to taste. Chill. Assembly Rub the inside of 2 1 cup ramekins with sesame oil. Place 2 mint leaves, face down on bottom of each ramekin. Fill to about 1/3 with fruit mixture, pressing down. Top with tuna and then with avocado mixture, filling ramekin to the top. Top with plastic wrap and place in freezer for 30 - 45 minutes to set the fruit and mold. Mixture should not freeze through. Unmold by running a knife around the edges of the ramekin and inverting onto cold plate. Serve with rice or wonton chips.