Name: Tuna Parfait with Gazpacho
Ingredients: 1 lb Tuna steak; 2 tb Olive oil; Salt; to taste; Freshly ground black pepper; to taste; 1/2 Basic Gazpacho; see * Note; 1 Gazpacho Relish; see * Note; 1/2 c Picked cilantro leaves; Lime wedges; 1/4 c Seasoned sour cream

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce12	6	servings

INGREDIENTS

1	lb	Tuna steak
2	tb	Olive oil
		Salt; to taste
		Freshly ground black pepper; to taste
1/2		Basic Gazpacho; see * Note
1		Gazpacho Relish; see * Note
1/2	c	Picked cilantro leaves
		Lime wedges
1/4	c	Seasoned sour cream

INSTRUCTIONS

* Note: See the combined "Basic Gazpacho" and "Gazpacho Relish" recipe
which is included in this collection.
Cut the tuna steak into small dice. Toss with the olive oil and the salt
and pepper. Fill the bottom of each parfait glass with 1 tablespoon of
gazpacho. Top with 2 tablespoons diced tuna, top that with 1 tablespoon
relish, continue until the glasses are full. Top with the picked cilantro
leaves, lime wedges, a dollop of sour cream and a crouton. This recipe
yields 6 appetizers.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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