Deborah Scott's Ahi Tuna Stack

By Realtychick

Ingredients

• Crab Salad:
• 8 oz. Crab meat, "special"
• 2 TBSP. Lemon-old bay aioli
• 2 tsp. Scallion, chopped fine
• Kosher salt and fresh cracked black pepper to taste
• Salsa:
• 2 TBSP. Papaya, diced
• 2 TBSP. Mango, diced
• 2 tsp. Scallion
• 2 tsp. Red bell, small dice
• 2 tsp. Yellow bell, small dice
• 2 tsp. Red onion, small dice
• 2 tsp. Cilantro
• 1 Jalapeno, seeds removed, diced
• 2 tsp. Cider, vinegar
• Pinch Brown Sugar
• 2 tsp. Olive oil
• 2 tsp. Black sesame seeds
• 2 tsp. White sesame seeds
• Kosher salt and fresh cracked black pepper to taste
• Avocado Mash:
• 1 Ripe avocado, diced
• 2 TBSP. Red onion diced very fine
• Juice of 1 lime
• 1 Jalapeno seeds removed and diced fine
• Kosher salt and fresh cracked black pepper to taste
• Aioli: (makes 1 cup)
• 1 large egg yolk
• 1 tablespoon cider vinegar, plus more to taste
• 1 garlic clove, mashed
• Salt
• 3/4 cup canola oil
• 1/4 cup olive oil
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon rind, grated
• 1 teaspoon lemon juice

Details

Servings 2

Preparation

Step 1

For the crab salad, mix together all ingredients and refrigerate until ready to use.

For salsa, combine all ingredients, toss well and refrigerate until ready to use.

For the avocado mash, place diced avocado in a bowl. Add red onion, jalapeno, lime juice, and salt and pepper. Mash all ingredients with a fork until the consistency of guacamole. Season with salt and pepper to taste.

Aioli: Mix all ingredients together and chill.

Preparation:

Spoon Avocado Mash, 4 oz. Yellow fin tuna (sushi grade), Crab Salad, and Papaya Salsa into a ring mold approximately 3/12 inches in diameter by 5 inches high. Refrigerate for 2 hours. Served on a chilled plate with taro root chips, and sweet chili sauce.