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Pan-Seared Ahi Tuna with Avacado and Mango + Mango Blackberry Sorbet Dessert

In Desserts, Gluten Free, Main Course, Seafood on July 6, 2011 at 12:32 am

Serves 3
3 Cone-like containers for molds (short glasses work best)

Citrus vinaigarette:
1 part olive oil
1 part lemon juice
1 part lime juice
1 part oj
1 tablespoon honey
Pinch of each: Diced fresh herbs (parsley, chives)
Splash of champagne vinegar (I used orange and muscat flavor from Trader Joes)
Salt & Pepper

Blackberry Sauce:
Two handfuls of blackberries
1/4 cup of sugar
Chateau Monet Liqueur Framboise (or any blackberry liqueur)

Main Ingredients:
1 Mango
1 Avocado
16oz Ahi Tuna (make sure it’s okay to eat raw)
Optional Basmati rice
Mango sorbet
sprig of mint for garnish

Wine:

Main Course: Villa Borghetti Pinot Grigio

Dessert: Moscato Paso Robles (both from Trader Joes)

Okay. Rule no. 1. Don’t use exact servings. A handful or a pinch will have to do sometimes. Start with the blackberry sauce. This will take the longest. Cook two handfuls of blackberries (enough to cover the skillet bottom) in a cm or two of water with the sugar. Let boil and then cook on the lowest setting for 30 minutes, stirring occasionally. After it becomes gooey, put in some blackberry liqueur. Let sit until cool.


Rice:
Cook as usual, with your 2:1 ratio until it’s boiling. Turn to low and let sit for 16 minutes, covered. Throw in some parsley, chives and oregano for flavor.
Meanwhile, start preparing the vinaigrette. Combine all the ingredients in a bowl, use more oil if you like (I used two parts oil the first time I made this and it got a little too oily). Dice mango and avocado and keep separated. Coat ahi tuna with your vinaigrette, adding a bit of salt and pepper on both sides.
Put a pan on high for a few minutes, and then add the tuna. If you butterfly it, only put it on for a minute on each side. If you cook the tuna steak as it comes, do 2-3 minutes, depending on the level of rawness desired. Put avocado in the bottom of the shaping container you’ve chosen (doesn’t have to be cylindrical but commonly is). I used old sorbet jars from talenti (yummy sorbet on a side note!)

Then place tuna and mango on top, finishing with the rice if you’ve chosen to include it. Pour a little citrus vinaigrette so it all congeals together. Mash it firmly into the glass so it will retain it’s shape after it comes out.

Turn over on serving plate and jiggle from mold (I’m not sure jiggle is the correct term but it’ll work for now…)

Serve with a nice, crisp white wine like a Villa Borghetti Pinot Grigio from Trader Joe’s. Yum!

For the sorbet, simply dish cute little sorbet balls into a nice glass, coat with blackberry glaze, and add another dash of blackberry liqueur. Serve with a cute garnish like a sprig of mint and voila! Also, open with a nice moscato dessert wine as a complementary beverage!

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