Tuna Cocktail
Instructions:
- 1 Pound Ripe plum tomatoes; peeled and chopped (4)
- 2 Tablespoon Sugar
- 3/4 Cup Red wine vinegar
- 1 Garlic clove; minced
- 1 Cinnamon stick
- Salt and freshly ground black pepper
- 1 Pound Tuna steak
- 1/4 Cup Mayonnaise
- 2 Ripe Haas avocados
- 1/4 Cup Lemon juice
- 2 Tablespoon Olive oil
- 1/2 Cup Finely chopped fresh cilantro
- 8 Red pepper strips; 2 inches long and 1/4−inch wide
- 8 Thin slices unpeeled apple; for garnish
- TO MAKE THE TOMATO MARMALADE:
- In a non−reactive 9−inch skillet bring the tomatoes, sugar, red wine vinegar, garlic, and cinnamon stick to a hard boil.
- Reduce the heat to medium and simmer for about 15 to 20 minutes or until almost all the liquid has evaporated. About 1/2 cup will remain and the mixture will look syrupy.
- Discard the cinnamon stick, season to taste with salt and pepper and cool to room temperature.
- TO MAKE THE TUNA:
- In a broiler or stove−top grill, over high heat, cook the tuna for 3 to 5 minutes per side or until charred on both sides, depending on the thickness of the tuna and the degree of doneness you prefer.
- Remove and cool completely. When completely cool, cut into 1/4−inch dice, combine with the mayonnaise and season with salt and pepper to taste.
- TO MAKE THE AVOCADO LAYER:
- Right before serving, peel, pit, and cut the avocados into 1/4−inch dice. Combine the dice with the lemon juice, olive oil, cilantro and season with salt and pepper to taste.
- TO ASSEMBLE THE COCKTAIL:
- Layer the ingredients in eight martini or 6−ounce wine glasses beginning with the tuna layer in the bottom of the glass, followed by 1 tablespoon of the tomato marmalade and topped with the avocado on top.
- In each glass stick a thin strip of red pepper in the center of the cocktail.
- Take a very thin apple slice, core the side of the slice, make a small incision in the center and place the slice on the edge of the glass for garnish.