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For the Avocado Relish: Mash the avocado flesh with the tines of a fork and add in the lemon juice.
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2
Add in the onion and chives.
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3
Add in the oil in a stream, stirring to blend.
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4
Add in the salt and pepper to taste.
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5
For the Green Peppercorn Dressing: Place the peppercorns, their juice, the mustard and the lemon juice in a blender.
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Add in salt and pepper to taste.
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Blend at low speed for 30 seconds.
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Add in the oil in a slow stream, blending on high speed.
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Taste and adjust the salt and pepper.
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10
For Assembly: Slice the radishes as thinly as possible, using a mandoline if you have one.
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Make a ring with the radishes in the center of each of 4 chilled plates.
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Place a 2 1/2-inch diameter ring mold in the center of each ring of radishes.
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Divide the avocado relish among the molds; it shouldn't be more than one-half-inch tall.
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14
Season the tuna with salt and pepper.
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15
Add in the green peppercorn dressing to taste, about 1 1/2 Tbsp.. Add in the chives and onion.
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Mix well.
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17
Adjust the seasoning.
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18
Divide the tuna among the 4 molds and smooth the tops.
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19
Remove the molds.
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20
Dress the greens very lightly with about 1 Tbsp.
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of the dressing.
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Place the greens decoratively over the tuna.
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Drizzle the remaining dressing around the plates.
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Serve immediately.
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This recipe yields 4 appetizer servings.
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Comments: Green peppercorns are available at specialty markets and well-stocked supermarkets.
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27
Big-eye tuna is sold at specialty supermarkets and fish stores.
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Keep the tuna on ice as you work with it.
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29
Metal ring molds can be found at cookware stores and are often sold in sets.
