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Cuccumber and Avocado Soup, Timbale of Tuna and Avocado and Panko Encrusted Tuna

 



Service for 4

 

Ingredients

3 large cucumbers (preferably middle eastern variety)
1 lb. fresh tuna 1 1/2 inch thick slice
3 T. Panko bread crumbs
1 avocado (diced)
2 t. butter
1 T. finely chopped shallot
1 small onion finely diced3/4 cup water
2/3 cup greek 2% yogurt or heavy cream
2 t. chives
2T. Extra Virgin Olive Oil
salt and pepper

   

For the Soup

Peel the cucumbers and cut in half lengthwise. Use a small spoon to scoop out the seeds from the cucumber. Coarsely chop the cucumber.

Heat the butter in a saucepan and add the diced onions. Sweat the onions without browning over moderate heat. Add the chopped cucumber and continue cooking over a low flame for a few minutes. Add the water and season with salt and pepper. Continue cooking for 10 minutes. Puree the mixture using a blender for a minute then add 1/2 the diced avocado until smooth. Fold in the yogurt or cream and set the soup aside in the refrigerator till ready to use.

For the tuna and avocado mold.

Combine the diced shallots, avocado, 1t. chives and 1 T of olive oil in a bowl and mix carefully. Place a metal timbale mold on each plate and carefully press the mixture into the mold.

For the Panko encrusted tuna

Coat the remaining 1/2 tuna with panko. Season with salt and pepper. Saute in the remaining 1 T. of olive oil on each side allowing the outer sides to brown but keeping the center rare. Let rest, then slice.

Notes: If serving cold and using whipped cream instead of yogurt try whipping 1/2 the cream and folding into the soup before serving.

Wine Notes

Alsatian white wine


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