Tuna parfait with gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | tuna steak |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| ½ | basic gazpacho; see * note | |
| 1.00 | gazpacho relish; see * note | |
| ½ | cup | picked cilantro leaves |
| 1 | lime wedges | |
| ¼ | cup | seasoned sour cream |
Directions
* Note: See the combined "Basic Gazpacho" and "Gazpacho Relish" recipe which is included in this collection.
Cut the tuna steak into small dice. Toss with the olive oil and the salt and pepper. Fill the bottom of each parfait glass with 1 tablespoon of gazpacho. Top with 2 tablespoons diced tuna, top that with 1 tablespoon relish, continue until the glasses are full. Top with the picked cilantro leaves, lime wedges, a dollop of sour cream and a crouton. This recipe yields 6 appetizers.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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