Napoleon of Red Wine & Saffron Poached Pears, Ahi Tuna & Avocado on Soy peppery Reduction

If you have a taste for the finer things in life then this unique Napoleon is a must try for your party. Your guests will love this tangy, flavourful recipe specially presented specially to Soul by Chef Aman Tandon of Pride Hotel, Pune.

Napoleon of Red Wine & Saffron Poached Pears, Ahi Tuna & Avocado on Soy peppery Reduction

Yield: 50 Portions

Ingredients:

Pears Fresh: 5 Ea

Tuna: 250 gms

Avocado: 2 Ea

Saffron: A little

Orange Juice: 150 ml

Lemon Zest: 1 Tsp

Red onions: 1 Ea

Rice wine Vinegar: ½ Tbsp

Cream (Unsweetened) Whipped: 1 Tbsp

Green Sprouts: 50 gm

Red wine vinegar : 100 ml

Salt to taste

White Pepper Powder to taste

Soy sauce which has been reduced with peppercorns

Procedure:

Pears:

Wash, peel and slice and Cut into small roundels
Dissolve little saffron in warm water and let it infuse for a while to extract color and flavor. Add orange juice to it. Reserve.
Poach half of red wine vinegar and 50 Ea in saffron & orange juice.

Tuna:

Cut fine brunnoise of Tuna , mix with chopped lemon & lime zest, fine chopped red onions and brunnoise of avocado. Season with salt and white pepper powder.

Assembly:

In a miniature round eared dish, spoon a small dot of soy reduction.
Using Cutter , make a napoleon by arranging the roundel of red wine poached pears within the cutter at the base, spoon a little of the tuna, avocado and onion mixture arrange the roundel of saffron poached pears on top. This should be exactly half the height of the cutter.
Top up again with a little mixture, careful that it should end just below the rim of the cutter, leaving enough space to be topped with another roundel of red wine poached pear, which is the next step.
Garnish with whipped cream, & sprout.

Let us know how you like this recipe in the comments below!