As training coordinator and chef for the Homegrown Training Program at UMOM in Arizona, I get to work in the kitchen teaching students, knife skills, food safety and cooking techniques. Ring molds, sometimes referred to as cake molds, are much more easily purchased than they used to be, and are a nice addition to your kitchen for some presentations. If you don’t have ring molds, you can spoon the ingredients into the bowl in layers. It probably won’t keep its height, but it will still be delicious.

Ahi Tuna and Avocado Tower with Yuzu Dressing

Category

Category name

Serves

4

Ingredients

  • 2 serrano or jalapeño chiles
  • 1 lime
  • 2 tablespoons soy sauce
  • 3 avocados
  • 1 radish
  • 1 ahi tuna steak, about 8 ounces
  • Ahi tuna, cut into a large dice

Ginger Dressing

  • 1 teaspoon freshly grated ginger
  • 1 teaspoon freshly grated garlic
  • 1 tablespoon rice wine vinegar
  • ¼ cup yuzu juice
  • 1 tablespoon fish sauce
  • 1 to 2 tablespoons pure maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce

Method

  1. Place the chile directly on the flame of a gas stovetop, turning until the skin on all sidesare blackened. Alternatively, place the chile on a baking sheet under the broiler, turning until blackened. Remove to a bowl, squeeze the lime juice over the top and stir in the soy sauce. Let marinate at room temperature for at least 30 minutes.
  2. Cut the avocados in half lengthwise and remove the pits. Using a large spoon, scoop the flesh out in one piece. Cut into a 1-inch dice. Trim the end of the radish. Preferably using a mandoline, slice into paper-thin slices. Next, cut the tuna steak in half horizontally, then across into strips, then in the opposite direction to create large cubes.
  3. Remove the stem and seeds from the peppers and cut the flesh into a tiny dice (brunoise).
  4. In a small bowl, whisk together the ginger, garlic, rice wine vinegar, yuzu, maple syrup, and sesame oil. Lastly, whisk in the soy sauce.
  5. Position a tall 3-to 4-inch ring mold in a serving bowl. Spoon a 1-inch layer of avocado into the mold and then top with about 1 ½-inches of tuna. Carefully remove the mold and garnish the top with radish slices. Spoon dressing into the bottom of the bowl along with some of the chile. Repeat with the remaining ingredients. Serve immediately.