Tuna Tower

1. 1

   Fruit layer

2. 2

   Drain fruit if overly juicy; combine with mint and Siracha and chill.

3. 3

   Tuna layer

4. 4

   Combine tuna and ginger with enough soy sauce to cover. Splash with sesame oil and stir to combine. Chill.

5. 5

   Avocado layer

6. 6

   Coarsely mash avocado with lime, cilantro and salt to taste. Chill.

7. 7

   Assembly

8. 8

   Rub the inside of 2 1 cup ramekins with sesame oil. Place 2 mint leaves, face down on bottom of each ramekin. Fill to about 1/3 with fruit mixture, pressing down. Top with tuna and then with avocado mixture, filling ramekin to the top. Top with plastic wrap and place in freezer for 30 - 45 minutes to set the fruit and mold. Mixture should not freeze through.

9. 9

   Unmold by running a knife around the edges of the ramekin and inverting onto cold plate. Serve with rice or wonton chips.

No additional tips available.