| PLUM TOMATO MOUSE | | 1 12 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" |
| | 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. | | Sommelier's wine choice: Spottswoode Sauvignon Blanc (Napa Valley) Baron de L Pouilly Fume (Loire Valley) | | Notes: The chef says that he uses a 2-inch diameter plastic pipe specially cut in 5-inch lengths to create these colorful towers of ahi tuna and vegetables. By removing the top and bottom of eight of the smallest cans available (such as those that contain jalapeno peppers or tomato paste ), you can achieve almost the same stunning results. | | He also says that when he has a new ideal he doesn't test it in advance but serve it as a special. He knows that it will taste good even if it doesn't meet his own expectations. He than tries to improve it and if it hasn't developed the way he wants by the third try he will give up on it. | | (Great Chefs - great restaurants) Patina (Restaurant) |
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