INGREDIENTS

INSTRUCTIONS

TO MAKE THE TOMATO MARMALADE: In a non-reactive 9-inch skillet bring the
tomatoes, sugar, red wine vinegar, garlic, and cinnamon stick to a hard
boil. Reduce the heat to medium and simmer for about 15 to 20 minutes or
until almost all the liquid has evaporated. About 1/2 cup will remain and
the mixture will look syrupy. Discard the cinnamon stick, season to taste
with salt and pepper and cool to room temperature.
TO MAKE THE TUNA: In a broiler or stove-top grill, over high heat, cook the
tuna for 3 to 5 minutes per side or until charred on both sides, depending
on the thickness of the tuna and the degree of doneness you prefer. Remove
and cool completely. When completely cool, cut into 1/4-inch dice, combine
with the mayonnaise and season with salt and pepper to taste.
TO MAKE THE AVOCADO LAYER: Right before serving, peel, pit, and cut the
avocados into 1/4-inch dice. Combine the dice with the lemon juice, olive
oil, cilantro and season with salt and pepper to taste.
TO ASSEMBLE THE COCKTAIL: Layer the ingredients in eight martini or 6-ounce
wine glasses beginning with the tuna layer in the bottom of the glass,
followed by 1 tablespoon of the tomato marmalade and topped with the
avocado on top. In each glass stick a thin strip of red pepper in the
center of the cocktail. Take a very thin apple slice, core the side of the
slice, make a small incision in the center and place the slice on the edge
of the glass for garnish.
Converted by MC_Buster.
Per serving: 1464 Calories (kcal); 96g Total Fat; (57% calories from fat);
107g Protein; 53g Carbohydrate; 192mg Cholesterol; 496mg Sodium Food
Exchanges: 1/2 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 9
1/2 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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