Escargot Caviar on Ahi Tuna Cube with Vanilla Powder, Avocado Mousse, Thai Chili, and Lime Gastrique

Looking for a unique recipe for escargot caviar? Look no further than this delicious snack for your next party. Below you will find a great recipe that incorporates escargot caviar and ahi tuna. This delicacy will be sure to wow at your next dinner party.

Avocado Mousse

Chop avocado, chiffonade cilantro leaves, zest & juice lime, and combine these ingredients in a bowl. Whip until aerated.

Vanilla Powder

Split vanilla beans lengthwise and slightly scrape. Combine vanilla beans with the grape seed oil in a pot and simmer for 15 minutes. After 15 minutes, remove the beans. Combine salt and tapioca into a food processor and slowly add oil until it reaches a powdered consistency.

Lime Gastrique

Melt the tablespoon of sugar in a sauce pot over medium heat. Split the Thai Chile lengthwise and remove the seeds and ribs. Peel and slice the ginger and add the chili and ginger into the sauce pot and cook for 5 minutes without coloring. Dice the Shallots and add them with the white soy to the pot. Finally, add the Riesling and reduce the temperature in half. Finish with lime zest and juice. 

Final Step

Lastly, cut the ahi tuna into 1/2-inch square cubes. Smear some of the avocado mousse onto a plate. Then arrange 2 ahi tuna cubes onto the plate and top with escargot caviar and some Micro Bull's blood leaves (an heirloom beet microgreen variety). Next, sprinkle the vanilla powder around tuna and drizzle with lime gastrique. 

And voilà, you have a delicious snack for your friends and family.

Original recipe found on starchefs.com