2/26/13 - Ahi Tuna Napoleon

  • Chef Don Donley, Tommy Bahama
  • 0

Serves 8

12 oz Ahi Tuna Steak, cut ¼ inch by ¼ inch

2 Fl oz Tuna Poke Dressing (see recipe below)

12 oz Guacamole

Flatbread

2 Each Ring Molds (2 ½ inches wide by 3 inch tall)

Dressing:

½ Cup Sesame Oil

½ Cup Soy Sauce

1 Tbsp Fresh Ginger, minced

1 Tbsp Chipotle Pepper Paste

1 Lime, halved & juiced

1 Tbsp Shallot, minced

1 Tbsp Cilantro, washed and chopped fine

1 Tbsp Parsley, washed and chopped fine

2 Tbsp Capers

In a clean mixing bowl using a wire whip, whisk all ingredients together. Stir before each use when blending with the tuna. Toss well to coat the tuna evenly. Begin to build the molds starting with the guacamole at 3 oz, then top with 3 oz of the tuna. Lay out 5 pieces of flatbread in front of the ring mold and garnish. Gently remove the ring mold and Voila!

Serve with crisp tortilla chips if you have no flatbread.