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| Tuna Tower with Wasabi Aioli |
| 4 Servings |
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| Ingredients for Avacado Mixture |
2 Hass Avacado
1/2 Jalapeno Pepper diced
1/4 Red Bell Pepper diced
1 stalk Scallion thinly sliced
1 tsp Red Onion diced
1/2 Lime
1/2 Lemon
Salt and Pepper to taste |
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| Ingredients Lump Crab Mixture |
1/2 pound lump crab
1/2 Lemon
Salt and pepper to taste
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| Method for Avacado Mixture |
| In a bowl mix diced Jalapeno, red bell pepper, red onion and scallion
Half the 2 avacados, pull seed out and with a spoon go around the edge of the skin to pull the avacado out.
Place the avacado with the other ingredents in a mixing bowl.
Squeeze lime, lemon and add salt and pepper to taste.
Stir all ingredients together and then set aside. |
| Method for Lump Crab Mixture |
| In small bowl, mix together the lump crab, salt, pepper and lemon squeezed and then set side. |
| Tuna Mixture |
1 pound sushi grade tuna, diced
Set aside |
| Ingredients for Wasabi Aioli |
1/2 cup mayonnaise
2 tsp wasabi powder
1/2 Lime
Salt to taste |
| Method for Wasabi Aioli |
| In mixing bowl, mix mayonnaise, wasabi powder, salt to taste and squeezed lime.
Mix together with a spoon.
Set aside |
| To Assemble the Tuna Tower |
| Use a 2 1/2 inch round mold
Layer tuna mixture, then avocado, then crab, then tuna, then avocado.
Slowly remove the mold.
Drizzle the aioli around the plate. |
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