tuna, beet and avocado tartare an elegant and sophisticated appetizer, adapted from a recipe served at atlanta's repast restaurant. serves 6 ingredients 4 ounces sushi grade tuna, cut in 1/8-inch dice (about 3/4 cup) 1 medium-size cooked, peeled beet, cut in 1/8-inch dice (about 1/2 cup) 1/2 cup peeled Asian pear cut in 1/8-inch dice 1/4 cup peeled daikon radish cut in 1/8-inch dice 1/4 cup minced chives 2 teaspoons olive oil 2 teaspoons soy sauce 1 teaspoon sesame oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper, divided 1/4 teaspoon hot sauce (such as Tabasco) 2 tablespoons mayonnaise 1 tablespoon tobiko (flying fish roe) or other roe 1 ripe Avocado from Mexico, peeled, pitted, cut in 1/4-inch dice instructions - In bowl, gently toss together tuna, beet, pear, radish, chives, olive oil, soy sauce, sesame oil, salt, 1/8 teaspoon of the pepper and the hot sauce. - Stir in mayonnaise, tobiko and Avocado; gently toss to combine. Cover and refrigerate until ready to serve. - To serve: On each of 6 cold salad plates, place a 3-inch circular ring mold. Divide tuna mixture evenly among molds; with back of spoon, lightly spread until smooth. - Top with Avocado mixture, diving evenly; lightly spread until smooth. Carefully remove molds. Garnish plates with arugula and sesame seeds; drizzle with olive oil, if desired. Yields 6 appetizer portions. Per Serving 140 calories, 6 grams protein, 11 grams fat, 5 grams carbohydrate
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