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

For those seeking an elegant and refined dish that marries unexpected flavors with luxurious ingredients, this Escargot Caviar on Ahi Tuna Cube is a masterpiece of culinary artistry. The buttery tenderness of ahi tuna meets the delicate salinity of White Escargot Snail Caviar, while creamy avocado mousse provides a lush contrast. Hints of Thai chili, a bright lime gastrique, and a whisper of aromatic vanilla powder elevate the dish to a sophisticated, multi-dimensional experience. Perfect for upscale gatherings, this exquisite bite is sure to dazzle even the most discerning palates.

Avocado Mousse

A silky, citrus-infused avocado mousse that balances the richness of the dish with bright, creamy notes.

Ingredients:

• 1 ripe avocado, chopped
• 1 lime, zested and juiced
• 3 cilantro leaves, finely chiffonaded
• 1/2 teaspoon salt
• 1 ounce Blanc de Blanc Champagne

Instructions:

1. In a small bowl, combine the chopped avocado, lime zest, and juice.
2. Add the chiffonaded cilantro leaves and salt.
3. Whip the mixture until aerated and smooth. For extra creaminess, blend in a food processor.
4. Stir in the Blanc de Blanc Champagne for a touch of acidity and refinement.
5. Set aside until ready to assemble.

Vanilla Powder

A subtle, fragrant element that enhances the natural sweetness of the dish.

Ingredients:

• 1/2 cup grape seed oil
• 2 cups tapioca maltodextrin
• 2 vanilla beans
• 1 teaspoon salt

Instructions:

1. Split the vanilla beans lengthwise and gently scrape out the seeds.
2. In a small pot, combine the scraped vanilla beans and grape seed oil.
3. Simmer over low heat for 15 minutes to infuse the oil with vanilla flavor.
4. Remove the vanilla beans and discard.
5. In a food processor, combine the tapioca maltodextrin and salt.
6. Slowly drizzle in the vanilla-infused oil while pulsing until the mixture reaches a fine, powdered consistency.
7. Set aside in a dry container for garnish.

Lime Gastrique

A tangy, slightly spicy reduction that provides balance and depth.

Ingredients:

• 1 tablespoon ginger, peeled and sliced
• 1 tablespoon sugar
• 1 Thai chili, split lengthwise, seeds and ribs removed
• 1 teaspoon shallot, finely diced
• 2 tablespoons white soy sauce
• 2 ounces dry Riesling
• 2 limes, zested and juiced

Instructions:

1. In a small saucepan over medium heat, melt the sugar until lightly caramelized.
2. Add the sliced ginger and Thai chili, cooking for 5 minutes without allowing them to color.
3. Stir in the diced shallots and white soy sauce, allowing the flavors to meld.
4. Pour in the Riesling and reduce by half, concentrating the flavors.
5. Finish by adding the lime zest and juice, stirring well to balance the acidity.
6. Strain the gastrique and set aside for plating.

Final Assembly

Bringing together each element for a visually stunning and flavor-packed bite.

Ingredients:

• 3 ounces sushi-grade ahi tuna
• 1 teaspoon White Escargot Snail Caviar
• A small handful of Micro Bull’s Blood leaves (heirloom beet microgreens)

Instructions:

1. Slice the ahi tuna into precise 1/2-inch square cubes for an elegant presentation.
2. On a chilled plate, smear a generous swoosh of the avocado mousse as a base.
3. Carefully place two ahi tuna cubes onto the mousse.
4. Top each tuna cube with a small mound of White Escargot Snail Caviar.
5. Artfully arrange a few Micro Bull’s Blood leaves for a touch of earthy contrast.
6. Lightly dust the plate with the prepared vanilla powder for an aromatic flourish.
7. Finish by drizzling the vibrant lime gastrique around the dish, adding a final touch of acidity and depth.

And just like that, you’ve created an unforgettable gourmet experience. This dish is a feast for the senses—silky, briny, spicy, and sweet in perfect harmony. Serve immediately and watch as every bite leaves your guests wanting more.

Enjoy!