Appetizers
Ahh-Hee Tuna and Avocado Salad on Endive
Russian River Vineyards
5700 Hwy 116 N
Forestville, CA 95436
russianrivervineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Ruben Gomez, Corks Restaurant
- YIELD: Serves 20
- PAIRS WELL WITH: Russian River Vineyards Pinot Noir
I visited the Paisano Brothers Fishery in Bodega Bay last fall, and dockmaster Richie, a great family friend, had just had a wild tuna come in from a boat. He asked if I wanted to take it home and prepare a dish for a barbecue we had planned that day for friends and family. This is what I came up with for an appetizer – and it was a showstopper, loved by all.
Ingredients:
- 1 line-caught, sushi-grade ahi tuna
- 2 Haas avocados
- 2 tablespoons sesame oil
- Zest of 1 lime
- Juice of 2 limes
- Salt and freshly ground pepper, to taste
- 20 endive leaves
- 2 cups heavy cream
- 1/4 teaspoon grated fresh wasabi
- 1 tablespoon sesame seeds, toasted
- 15 shiso leaves, cut into ribbons
Directions:
Dice the ahi and avocados into 1/4-inch squares. Place in a medium bowl and add the sesame oil, lime zest, lime juice, salt and pepper. Place dollops of the tuna mixture on the end of each endive leaf. In another bowl, whisk the cream until it has the consistency to coat the back of a spoon. Whisk in the wasabi, and drizzle the mixture over the ahi and avocados on the endive. Garnish with the sesame seeds and a shiso leaf ribbon.
