1 pound of Ahi Sushi Grade Tuna (cut in to small chunks)
1 teaspoon Sesame Seeds
3 tablespoon of Chives (chopped)
1 small Cucumber (peeled and cut into cubes)
2 Roma Tomatoes (remove seeds and diced small)
1 Jalapeno (finely diced)
1 Lemon (zest and juice)
1 Lime (juice)
1 teaspoon Olive Oil
1 teaspoon Rice Wine Vinegar
2 Avocados (cut into cubes)
2 Sweet Potatoes
1 cup Olive Oil
Sea Salt to taste
Cayenne Pepper (optional)
Round Mold with both ends that are open on each side (can be found at a specialty store)
Heat oil in a pan. Peel Sweet Potatoes and slice thin. You can use a mandolin slicer if needed. Place each slice in the hot oil until brown and crisp. Drain each slice on paper towels and sprinkle sea salt on it. Finish cooking all the chips and leave uncovered so that they stay crisp.
Combine tomatoes and cucumbers together with 1 teaspoon of the lemon juice, zest and sprinkle sea salt to taste. Mix and set aside.
Slice Avocado in half and scoop out, cut and add 1 tablespoon of lime juice, 1 tablespoon of chives and sea salt to taste. Mix and set aside.
When you are ready to serve Tuna, place sesame seeds, remainder of chives, jalapeño, lemon juice, olive oil and rice wine vinegar. Mix together.
Assemble tower by placing the Tuna first and pressing down. Then add cucumber mixture, press again. Then top it with avocado mixture and press down so that mold is creating layers. Gently raise the tower ring by pressing down in the middle while lifting. You should see levels of each mixture. Serve with the sweet potato chips.
May 2nd edition
April 2nd edition
March 2nd edition
January 2nd edition
December 2nd edition
November 2nd edition
October 2020 2nd edition
September 2020 2nd edition
August 2020 second edition
July 2020 second
Sign up for the WHE newsletter for health info, latest in services, recipes and much more!
A personal chef