AHI TUNA TOWER AND CHOCOLATE SOUFFLE

Details

Published on Monday, 27 February 2012 19:46

Tuna

1 cup Ahi Tuna sushi grade- 10 ounces

1 teaspoon toased sesame oil

2 teaspoon sriracha chili sauce

2 teaspoon soy sauce

½ teaspoon grated ginger

2 teaspoon chopped green onion

2 teaspoon rice wine vinegar 

Vegetables

1/3 cup peeled, finely chopped English cucumber

1/3 cup finely chopped daikon radish

1/3 cup finely chopped avocado

3 teaspoons minced fresh cilantro

½ teaspoon toasted black sesame seeds

3 teaspoons rice wine vinegar

Garnish

Grated ginger, radish sprouts and sriracha sauce

Preparation

For the Tuna, mix ingredients together. Then mix the vegetables together

To assemble using 3 1/2 inch tall cylinder (small tomato paste can that you have removed both ends of). Place the cylinder on the appetizer plate. Spoon in 1 tablespoon of tuna mixture, then one tablespoon of vegetable mixture, 1 more tablespoon of tuna, then 1tablespoon of vegetable and then top with 1 tablespoon of tuna mixture. Press mixture firmly down to mold. Lift the cylinder up, holding the tuna down so it remains on plate.

Garish with the radish sprouts on top, and 3 drops of grated ginger and 3 drops of sriracha sauce.

Chocolate Souffle

Ingredients for Serving of 4

Ingredients

2 teaspoons butter, room temperature

1/2 cup sugar

8 ounces semisweet chocolate, finely chopped

4 large egg whites

3 large egg yolks

1 teaspoon vanilla extract

1 pinch of salt

Directions

Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, whisk in vanilla extract, add pinch of salt, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with whipped cream.