Ahi
Tuna Parfait with Two Caviars
Ingredients:
Vinagrette:
1/2 tablespoon Dijon
mustard
1/2 tablespoon rice wine vinegar
1/4 cup canola oil
1 tablespoon wasabi tobiko
Salt and freshly ground black pepper
1 cup heavy cream
1/2 lb. #1 grade ahi tuna, cut into very
small dice
3 dashes Tabasco sauce
1 tablespoon finely chopped chives, plus
8 whole chives
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
2 oz. wasabi tobiko
2 oz. Osetra caviar
Procedure:
-To make the vinaigrette, combine the mustard, vinegar,
oil and tobiko in a small bowl. Season with salt and pepper
and whisk lightly.
-In a small, chilled bowl whip the cream
until stiff peaks form. Set aside.
-Fill a large bowl with ice. Place a medium
bowl in the ice and add the tuna, Tabasco sauce, chopped
chives and olive oil. Season with salt and pepper to taste
and mix lightly.
-Spray the insides of four 1-to 1 1/2-
inch ring molds, or tuna cans with tops and bottoms removed,
with nonstick cooking spray. Layer the tuna mixture and
caviars in the molds as follows: one-eighth of the tuna,
one fourth of the tobiko, one eighth of the tuna, one
fourth of the osetra. Press down lightly on the parfaits
after each layer with thebottom of the Tabasco bottle
(it’s the perfect size) or the butt end of the whisk.
Top the layers with a thin layer of the cream, smooth
to cover and unmold cream side up onto white serving plates.
Or use the Tabasco bottle to push the parfaits from the
bottom, then carefully lift them onto a plate.
-Garnish each portion with 2 chives.
-Drizzle the vinaigrette around.
-Serve with demitasse spoons.
Serves: 4
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