Lorena Garcia

Ahi tuna and avocado timbale

A fresh combination of ahi tuna, avocado, cilantro, and wakame salad.

Serves: 4

Prep Time: 10 min.

Cook Time: 0 min.

Total Time: 20 min.

Equipment:

Cutting board

Large knife

Non-reactive mixing bowls

Non-reactive mixing spoon

3” cylinder

Ingredients:

1 Pound Fresh SUSHI GRADE TUNA, small dice

2 Each Avocado, small dice

1 Cup wakame salad (substitute: micro greens), for plate garnish

2 Tablespoon Lemon juice

1 Tablespoon Lime juice

2 Tablespoon Sesame oil

1 Tablespoon + 1 Teaspoon Soy sauce, low sodium

1 Tablespoon Lemon zest

Salt and pepper to taste

Instructions: 

In a none reactive bowl, place the diced tuna, lemon and lime juice, sesame oil, soy, lemon zest, salt and pepper to taste.

Place the avocado in a non-reactive bowl, very lightly drizzle with lemon juice to stop turning brown.

Place a 3-inch cylinder in the middle of the plate.

Create layers starting with the wakame, tuna, and avocado, then tuna. Top with either more wakame or a few sprigs of cilantro.

Garnish with sesame seeds and mandarins segments.