Tuna Towers with Soy Ginger Vinaigrette
Ingredients for Tuna Towers:
6 (3inch tall and 2 inch in diameter) molds (see note below)
3/4 pound yellow fin tuna, sushi grade, small dice
sriracha, hot chili sauce
1/2 -3/4 cup Cabo Fresh Mild or Mild Organic Guacamole
1/2 cup crème fraiche
cilantro and or scallions, green part, chopped (optional)

Directions for Tuna Towers:
Oil molds lightly with canola or other mild vegetable oil and place on small flat bottom tray big enough to hold 6 molds, if you do not have molds see note below. Chop the tuna with a very sharp knife, it cuts easier if it is very cold, can be in the freezer for a few minutes before cutting. Add to a mixing bowl with a small amount of chili sauce and mayonnaise, taste and keep adding chili sauce until you get the spiciness you desire, you are just making spicy tuna. Spoon into mold filling about 1/3 of the mold, then spread a layer of Cabo Fresh Mild Guacamole on top of tuna about 2/3’s up and top with the crème fraiche using less than that ofspicy tuna and guacamole. Refrigerate until ready to serve. When ready to serve slide mold off and place each one onto a small plate that you have spooned a couple tablespoons of vinaigrette on and garnish with chopped cilantro or chopped scallions.

Ingredients for Soy Ginger Vinaigrette:
1/3 cup lime juice, fresh
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon minced garlic
1-2 teaspoons minced ginger
2 teaspoons sugar
1 tablespoons chopped scallions, white and green parts (optional)

Directions for Soy Ginger Vinaigrette:
Mix all together. Taste and adjust seasonings to get taste you like, may taste strong, but will mellow out when serve with tuna tower. Serve with water crackers.

Makes 6 servings.

Note: You can have a hardware store or Home Depot cut 2 inch PVC pipe into 3 inch pieces, if you do not want to use the molds you can spoon the spicy tuna onto the center of a large platter and surround with guacamole, cream friache, and crackers, and put vinaigrette in a small bowl and serve on the side.