Tuna Timbale Tower Recipes

Steps:

• For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
• For the avocado butter: Combine all ingredients in a blender and blend until smooth.
• For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
• Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.

Steps:

• Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
• For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
• Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
• To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
• Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

Steps:

• Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
• Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
• Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
• Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Remove the bowls from the fridge.
• Gently toss the fish with the lime juice, and/or vinegar.
• On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
• Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
• NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
• Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
• GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
• Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
• Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
• Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
• OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
• It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
• OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
• SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.