Blue Ridge Grill

1261 West Paces Ferry Road, Atlanta, GA 30327

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1 Serving


1/4 c Chives
1 Medium Tomato
1 T Diced Onion
1 T Mayonnaise
1 T Prepared Horseradish
1 Ripe Avocado
1 T Diced Red Onion
1 1/2 T Lemon Juice
1/2 T Diced Cucumber (without skin)
2 oz Diced Ahi Tuna
Salt and Pepper 4 oz Extra Virgin Olive Oil

To Assemble

  • Place a two-inch ring mold onto a small plate and place tomato and onion mixture inside ring mold until one third full and gently press evenly with a spoon.
  • Add avocado mixture on top of tomato and onions unitl another one third full.
  • Finally, put the tuna and cucumbers on top of avocado to full the ring mold and press down with a spoon.
  • Drizzle some of the remaining liquid from the tomatoes around the mold.
  • Also drizzle some of the chive oil around the mold along with some clipped chives.
  • Remove the mold and serve.


  • In a small mixing bowl, mix the avocado, diced red onion, 1/2 teaspoon lemon juice, and a pinch of salt and pepper.
  • Mix into a paste and set aside.
  • Trim away the outer edges of the tomato, cut into small strips and dice.
  • Mix the tomato with the diced onion, mayonnaise, horseradish, and a pinch of salt and pepper.
  • Through a sieve, drain off excess liquid and set aside.
  • Mix diced tuna, cucumber, 1 teaspoon of lemon juice and a pinch of salt and pepper.
  • Set aside.
  • Place chives in a robo cup and blend while slowly adding olive oil.
  • Set aside.

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