GuacaTuna Redux

A while back (in 2009) I created a dish called Guacatuna. The idea was to replace the mayonnaise in tuna salad with mashed avocado. The texture was about the same, but the flavor was better. The mango added a little behind the scenes sweetness.

A couple of weeks I improvised on the idea and combined the avocado with a little mango - keying off this dish . Another success, I am pleased to say.

Ingredients

8oz Fresh Tuna

2 Avocados - flesh scooped out

1 mango - peeled and diced

2 pickling onions - minced (you could use 1/2 red onion, minced if you prefer)

1/2 habanero pepper

1/4 cup olive oil (you may not need all of it. It depends on the avocado)

1 bunch cilantro, chopped finely, Save some small leaves for garnish

a few cherry tomatoes halved

Pomegranate arils for garnish

salt/pepper to taste

coarse salt for crunch

Lettuce for serving, (Butter lettuce leaves or grilled romaine)

Method

Salt and pepper the tuna, then grill it over charcoal until the interior is light pink. Allow it to cool, and then flake into bite sized pieces.

Meanwhile, place the avocado, mango, habanero into the blender and pulse a few times. It will clog up, so thin with a little high quality olive oil. You want it to be smooth and the texture of mayonnaise.

Combine the tomatoes, cilantro, minced onion and tuna with the avocado mixture. Season the mixture to taste.

Serve on a bed of butter lettuce (or as we did with some grilled romaine). Garnish with the pomegranate and cilantro. Sprinkle a little coarse sea salt over the salad and serve immediately.

The wine that evening was the Spier Chenin Bland - which at < $10 per bottle is terrific value for a midweek supper.

Mango and Avocado salad

A dinner party dish. It's all about the prep! It can be varied a bit too, depending on which accents you want. This time we used pomegranates - they are just coming back into season, it seems. Thanks Dana, for the prep.

Ingredients

1 large ripe mango, peeled and cut into 1/3" chunks

1 shallot, finely diced

2 ripe avocados, peeled and cut into the same sized pieces as the mango

Juice of 2 limes (divided use)

1 Pomegranate (arils only)

High quality olive oil (amount varies depending on the ripeness of the fruit, but around 2T)

2 green lettuce leaves per person

1/2 cup roughly chopped roasted pistachios

Coarse sea salt

Freshly ground black pepper

Method

Ahead of time, prepare the mangoes, avocado, pomegranate and onion. Make sure you cover the avocado with the juice of one of the limes.

When ready to serve, combine the fruits and shallot into a bowl and add the juice of 1/2 the second lime. Add 1T of olive oil and taste - checking for consistency.  You may need more, so check carefully.

To plate, lay 2 lettuce leaves on the salad plate, spoon the salad mixture onto the leaves, sprinkle a little more olive oil over the dish, then top with the pistachios and add some coarse sea salt (for crunch). Grate a little pepper on each plate, and serve immediately. 

Lemon pots au creme

My lovely sister introduced me to these last Christmas. Possibly the best taste to effort ratio of any dessert I have ever made.

This has inspired me to try a whole lot of different treatments - using a different acid could be inspirational. So I ordered some tartaric acid (used to make mascarpone).

Ingredients

zest and juice of 3 lemons

2 1/2 cups heavy cream

5 oz granulated sugar

pinch of salt

2T brandy (optional)

suitable small fruit for color in the serving dish. We used blueberries

Method

zest the lemons into the sugar. Add the lemon zest/sugar mixture to the heavy cream and start to warm through. Put in the salt at this stage. As the cream starts to simmer, stir well. Then take it off heat and allow to cool to lukewarm. Mix the brandy with the lemon juice and stir into the cream immediately. When thoroughly incorporated, place into serving dishes/ glasses along with the fruit (if using). Chill for at least 2 hrs and serve cold.

Update - 9/11/2016

I streamlined the process a bit for the dinner yesterday evening. And used Meyer lemons instead of ordinary lemons. As insurance I added a pinch of tartaric acid too - I wasn't sure how well they would set using Meyer lemon juice.

Technique update (slight, but made a huge difference).

I hate it when you don't get all of the liquid out of a measuring jug. So on this occasion, I mixed the lemon zest and sugar in the jug in which I had measured the cream. That ensured we had cleaned the cream jug properly. I then squeezed the lemon juice into a small bowl - through a strainer.  Meyer lemons have a lot of pips. When the cream/sugar mixture had cooled, I strained it back into the measuring jug, Stirred in the lemon juice (and Calvados instead of brandy) into the measuring jug, mixed it and used the jug to pour the mixture into the chilled serving cups. Much less fuss than usual!

Update - 06/23/2023

Not the same dish exactly, but since the technique was similar, I thought I would tack it on to the end of this one!

Some friends extolled the virtues of Chaunsa magoes from Pakistan, So I bought far too many (about 40 of them!) They weren't all for me, but I did keep quite a few. The question came, "What to do with them?" Especially as eating them out of hand causes the most impressive blood sugar spikes. I figured that some kind of mango cream dessert would fit the bill, so I tinkered!

Ingredients

2 Chaunsa mangoes. Peeled, flesh pureed and pits retained

2 1/2 cups heavy cream

4 oz granulated sugar

Zest of 1 large lemon

1/4 tsp tartaric acid dissolved in 1 tsp water

Method

Pour the cream into a large saucepan. Add the sugar and lemon zest to the measuring jug, and then scrape the contents into the cream. Submerge the mango pits into the sugar/lemon/cream mixture. Bring to a simmer, hold at simmering point for 10 minutes. Strain into a measuring jug to cool.

Meanwhile combine the mango puree and tartaric acid solution and then add to the strained cream. Stir thoroughly to combine.

Pour into small serving bowls and chill overnight.