About: Perfect for summer, this appetizer is extremely easy to make, but is nonetheless bound to impress your dinner guests with its attractive presentation. Featuring Californian, Asian, French, and Italian influences, it's a firm favorite on the Lido menu.
Main Ingredient: Recipemainingredient object (194)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (14)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Mix together the tuna, soy sauce, green onions, and chili sauce and place in a circular mold about two inches wide and four inches high. Press down, then add a layer of avocado then a layer of roasted bell pepper.
Mix together the ingredients for the sauce (see below).
Remove the mold, leaving the tuna 'tower' on the plate, then pour the sauce around it.
Mix all ingredients together and set aside until ready to serve.
4 oz. ahi tuna, diced
1/4 C. Dijon mustard
1 Tbsp. soy sauce
1 fl. oz. Champagne
1/2 tsp. green onions
1 tsp. capers
1/2 tsp. chili garlic sauce
1 tsp. basil
1 tsp. tomato, diced
1 Tbsp. avocado, chopped
2 fl. oz. Ranch dressing
1 Tbsp. roasted red bell pepper
1 pinch salt and pepper