Ingredients
Soup:
2 ripe avocados
juice of 1 lime
1 cup shelled and steamed edamame (fresh green soy beans)
1 tablespoon olive oil
1 small, sweet onion, chopped
1-1/4 cups chicken broth
1/2 cup whole milk
1/2 cup half & half
1/2 teaspoon ground white pepper
tuna tartar stacks:
1/4 cup minced green oniom
1/4 cup minced red bell pepper
1/4 cup minced radishes
2 tablespoons Italian dressing
6 oz freah Ahi tuna, chopped fine
1 teaspoon freshly grated lemon zest
Preparation
soup: Peel avocados and cut into chunks. Sprinkle with lime juice, set aside. Heat olive oil in a 12" skillet and saute onion until soft (2-3 minutes). Add chicken broth and bring to a boil, remove from heat and cool. In the bowl of a food processor fitted with a metal blade (or use a blender), puree avocados, edamame, and onion/ chicken broth mixture. Add remaining ingredients and process until smooth. Refrigerate for at least one hour. tuna stacks: Spray 6 (4oz) ramkins with cooking spray. Mix together the green onions, bell pepper and radishes with the dressing. Press half of the chopped tina into the bottom of the ramkins, using a pastry reemer to compress the fish. Divide the vegetable mixture and press onto the tuna. Follow with the remaining tna and compress again. Refrigerate for one hour. To assemble: Spoon cold soup into six chilled bowls. Gently remove tuna from ramkins and place in the center of the soup. Sprinkle with lemon zest.
