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| Tuna Sashimi-Avocado Stack |
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Executive Chef Scott Campbell,
SQC, New York City |
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| INGREDIENTS |
QUANTITY |
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| Soy oil |
3 cups |
| Wonton skins |
36 |
| Salt |
As needed |
| Olive oil |
1/3 cup |
| Thinly sliced chives |
3 tablespoons |
| Toasted sesame seeds |
3 tablespoons |
| Soy sauce |
2 tablespoons |
| Wasabi paste |
3/4 teaspoon |
| Tuna filet, cut in 1/2-inch dice |
2-1/4 pounds |
| Ripe Mexican Hass avocados |
3 (about 1-1/2 pounds) |
| Thinly sliced red onion |
2 cups |
| Cilantro sprigs |
36 |
| Seeded jalapeños, chopped |
3 small |
| Fresh lime juice |
3 tablespoons |
| Ground black pepper |
To taste |
| Popped popcorn |
3 ounces |
| Sesame Sauce |
Recipe follows* |
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| 1 |
Heat soy oil to 350°F;
in batches, fry wonton skins until crisp, about
1 minute per side; season lightly with salt
and set aside. |
| 2 |
In a bowl, combine olive
oil, chives, sesame seeds, soy sauce and wasabi
paste; stir in tuna. |
| 3 |
To
prepare Avocado Salad: Cut avocados lengthwise
in halves; twist to separate; remove pits by
striking lightly with a knife blade and twisting;
with a spoon, scoop flesh from shells; cut crosswise
in thin slices. In a bowl, combine avocados
with onion, cilantro, jalapeños and lime
juice. Season with salt and pepper. |
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| 4 |
To
assemble Stacks: On 12 serving plates,
spoon a third of the Avocado Salad, dividing
evenly. Top with 12 wonton skins, half of the
tuna sashimi, half of the remaining Avocado
Salad and half of the popcorn; repeat. Cover
with the remaining wonton skins. Drizzle plates
with Sesame Sauce. Sprinkle with black sesame
seeds and chervil sprigs, if desired. |
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YIELD: 12 portions
*Sesame Sauce: In
a bowl, combine 3 ounces sesame paste, 3 tablespoons
each sesame oil, sherry vinegar and water, 1
tablespoon soy sauce, and 3/4 teaspoon wasabi
paste. |
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