Escargot Caviar on Ahi Tuna Cube with Vanilla, Avocado, Thai Chili, and Lime Gastrique
If you’re looking for a sophisticated and unique dish that’s sure to impress, this Escargot Caviar Ahi Tuna Cube recipe is the ultimate choice. Combining the luxurious flavors of White Escargot Snail Caviar, tender ahi tuna, creamy avocado mousse, fragrant vanilla powder, and tangy lime gastrique, this recipe transforms simple ingredients into an unforgettable culinary experience. Perfect for dinner parties or upscale gatherings, it’s a dish that will have your guests raving long after the last bite.
Escargot Caviar on Ahi Tuna Cube with Vanilla Powder, Avocado Mousse, Thai Chili, and Lime Gastrique
This dish combines escargot caviar and ahi tuna in a harmonious blend of textures and flavors: the creamy avocado mousse balances the tender ahi tuna, while the White Escargot Snail Caviar adds an elegant brininess. The lime gastrique provides a tangy contrast, and the aromatic vanilla powder introduces a subtle sweetness that ties everything together.
Avocado Mousse
| Ingredients |
Amount |
|
Lime |
1 |
|
Cilantro Leaves
|
3 |
|
Ripe Avocado |
1 |
| Salt |
1/2 teaspoon
|
|
Blanc de Blanc Champagne
|
1 Ounce
|
Chop avocado, chiffonade cilantro leaves, zest & juice lime, and combine these ingredients in a bowl. Whip until aerated.
Vanilla Powder
| Ingredients | Amount |
|
Grape Seed Oil
|
1/2 Cup
|
|
Tapioca Maltodextrin
|
2 Cups |
|
Vanilla Beans
|
2
|
| Salt |
1 Teaspoon
|
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
| Ingredients | Amount |
|
Ginger |
1 Tablespoon |
| Sugar |
1 Tablespoon |
|
Thai Chile |
1 |
| Shallot |
1 Teaspoon |
|
White Soy |
2 Tablespoons |
| Dry Riesling |
2 Ounces |
| Limes | 2 |
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
|
Ingredients |
Amount |
|
Ahi Tuna |
3 Ounces |
|
Escargot Caviar |
1 Teaspoon |
|
Micro Bull's Blood Leaves |
a small handful |
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 white escargot snail 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