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Service
for 4
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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 diced
3/4 cup water
2/3 cup greek 2% yogurt or heavy cream
2 t. chives
2T. Extra Virgin Olive Oil
salt and pepper
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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,diced
tuna, 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.
TUNA CUCUMBER AVOCADO SOUP --Serving the soup solo with the tuna timbale.
It is also possible to serve just the soup with the tuna sashimi in the center as a nice first course. |
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