8 servings
- 16 ounces tuna (sashimi grade)
- 1/4 Cup pine nuts, toasted
- 1 tsp garlic, minced
- 1/2 pear diced
- 1 green jalapeno
- 1 red jalapeno ( habanero)
- 8 quail eggs ( or the equivalent of regular eggs) yolks only
- 1/2 Cup sesame oil
- 1/4 tsp chili powder
- sliced white bread
- 1/8 Cup mint leaves, julienned
Put half of the hot peppers in the sesame oil and bring to a boil. Remove from heat and let cool to room temperature.
Cut pears into 1/8 inch cube and reserve in water with a squirt of lemon. Remove seeds from the rest of the peppers and dice very fine.
Dice the tuna into 1/4 cubes.
To serve individually as a first course mold the tuna in a 2 inch diameter ring mold and place onto the center of each plate. Distribute the pine nuts, garlic, diced pears and mixed diced peppers in separate piles evenly around the edge of each plate. Sprinkle with chili powder around the edge of the plateand with the julienne mint oround the outside of the tuna.
Just before serving, toast the bread, remove the crust of the bread and cut diagonally. Place the quail egg on top of the tuna and drizzle some olive oil around the plate. Season tuna withe salt.
Your guests will then mix the whole thing together .
I just mix everything together and serve it with toasted baguettes as an appetizer. This gives you more control over the seasoning .
