| 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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