New Style Tuna and strawberry Caprese Accented with Kiwi
Shared by Yoshiharu S. of Napa, CA
Yoshiharu Sogi has 28years of experience. He received culinary training at culinary school in Japan and France. After he graduated, he trained at restaurant in Lyon, France rated one star of Michelin Guide and restaurant in Tokyo rated two stars. In 1993 he moved Nagano to work as Executive Chef of Sierra Hotel and Resorts to welcome a lot of customer from Italy, Canada, Norway and France for the Olympic Winter game. He inaugurated as executive chef at Eagle Vines Golf Club in Napa from October 08 to October 11and became Chef of the Year, awards winning chef.
Prep Time:
30
Cook Time:
20
Total:
50
Ingredients
- 4 oz. Tuna, sashimi grade, diced small pieces
- 4 oz. GALBANI® MOZZARELLA, diced small pieces
- 3 oz. Strawberry, diced small pieces
- 1 tbs Pine Nuts, toasted
- 4 sprigs Fresh basil leaves , chopped
- 1/2 tsp Fresh Shallot, chopped fine
- 1 g Lemon Zest, julienned
- 2 Kiwi Fruit, diced small pieces
- 1/2 cup Cans Whole Tomatoes, crushed
- 1/2 tsp Tomato Paste
- 1/2 tsp Fresh Lemon Juice
- 1 large firm-ripe California avocado (8 to 10 oz), thinly sliced
- 2 tbs Extra Virgin Olive Oil (first cold pressed)
- 2 tsp Orange Flavored Champagne Vinegar
- 1/10 tsp Salt and Pepper
Directions
1. Cut tuna, strawberry and GALBANI® MOZZARELLA into ¼ inch dice, chop basil and shallots. 2. Peel lemon zest as string, save some for garnish and chop remaining zest. 3. Blend canned tomato, tomato paste and lemon juice in blender, strain, season sauce with salt. 4. Prepare mixing bowl, place tuna, strawberry, GALBANI® MOZZARELLA, shallot, basil, pine nuts, lemon zest, extra virgin olive oil and orange flavored champagne vinegar into the bowl, stir to mix well. Season it with salt and pepper as need. 5. Place into mold, put sliced avocado on it. 6. Place on plate with sauce, cut kiwi ¼ inch dice then place around Caprese, put lemon zest on avocado.
