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Recipes - Entrees

AHI POKE TUNA STACK

Catamaran Feel The Magic created this award-winning recipe for the Fall 2012 St Thomas Charter Yacht Show Culinary Contest.

Crab Salad

  • Recipe Ahi Poke Tuna Stack - yacht charter4 oz crab meat, “special” 
  • 1 tbsp lemon-old bay aioli
  • 1 tsp scallion, chopped fine
  • Kosher salt and fresh ground black pepper to taste
For the crab salad, mix together all ingredients and refrigerate until ready to use.

Mango-Pineapple Salsa

  • 1 tbsp mango, diced
  • 1 tbsp fresh pineapple, diced
  • 1 tsp scallion, chopped
  • 1 tsp red bell pepper, small dice
  • 1 tsp yellow bell pepper, small dice
  • 1 tsp cilantro, chopped
  • jalepano, seeds removed and diced
  • 1 tsp cider vinegar
  • 1 tsp olive oil
  • 1 tsp toasted sesame seeds
  • Kosher salt and fresh ground pepper to taste
For salsa, combine all ingredients, toss well and refrigerate until ready to use.

Avocado Mash

  • ripe avocado, diced
  • 1 tbsp red onion diced very fine
  • Juice from half of a lime
  • jalapeno, seeds removed and diced fine
  • Kosher salt & fresh ground black pepper to taste.
Place diced avocado in bowl, add all remaining ingredients.  Mash with a fork until the consistency of guacamole.

Ahi Poke

  • 2 oz sushi grade ahi, cut into cubes
  • clove of garlic, minced
  • tsp ginger, minced
  • tsp Siracha sauce
  • tsp salt
  • tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp sesame seeds, toasted
Mix all items and marinate tuna for 1 hour in the refrigerator.

To Assemble The Stack

  • Using a ring mold of approximately 3” in diameter by 5” high, spray the inside with cooking
  • spray.
  • Spoon the Avocado mash into the bottom of the mold, top with Ahi Poke, Crab Salad, then Mango-Pineapple salsa.
  • Refrigerate for 2 hours, serve on a chilled plate.  
  • Garnish with sliced cucumber, thin carrot curls, sweet chili sauce, sprinkles of caviar and fried won ton chips.

Sounds like a winner !


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