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Tuna Picadillo in Crisp Cucumber Cups
3 English (hothouse) cucumbers
½ just-ripe Hass avocado, pitted, peeled and cut into ¼-inch cubes
1 plum tomato, cored, cut in half lengthwise, seeded and cut into ¼-inch dice (about 1/3 cup)
¼ cup diced (1/4 inch) onion
2 tablespoons olive oil
1/ 2 jalapeno, seeds left in for more heat, stemmed and finely chopped (about 1 1/2 tablespoons)
1 tablespoon finely chopped fresh cilantro
Juice of 1 lime
Kosher or fine sea salt and freshly ground pepper
1 pound sushi-quality tuna steak, cut into ¼-inch dice (2 cups)
Makes about 24.
Top and tail the cucumbers and cut them crosswise into 1 ¼-inch lengths. Use a melon baller or espresso spoon to hollow out the rounds into cups to hold the finished tuna picadillo. Leave about ¼ inch of the cuke attached to the sides and bottom of the cups. The cucumbers can be cut a day in advance—wrap them in lightly dampened paper towels, put them in a sealable plastic bag and refrigerate.
Toss the avocado, tomato, onion, olive oil, jalapeno, cilantro, and lime juice gently (to keep the pieces of avocado intact) until mixed. Season with salt and pepper to taste. The tuna can be cut and the avocado-tomato mix can be prepared up to several hours before serving. Refrigerate both separately but wait till the last minute to combine the two and fill the cuke cups.
Just before serving, line the cucumber cups up on a serving platter. Season the insides of the cups lightly with salt. Toss the tuna and the tomato-avocado mix together gently. Mound the filling into the prepared cucumber cuts and serve immediately.
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