Tuna Parfait With Gazpacho
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce12 | 6 | Servings | |
INGREDIENTS
| 1 | lb | Tuna steak |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 5mg
Sodium: 58.4mg
Potassium: 40.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g