The Viscolli Key West’s Tuna and Avocado Parfaits

Tuna-Avocado Parfait

What kind of appetizer would the Viscolli Hotel Key West's "pretty amazing chef" serve in CHRISTMAS DIAMOND? This parfait is a wonderful and delicious mix of fresh avocado and Ahi tuna lent a sweetness by Florida orange juice, and topped with local contrasting tartness by Florida grapefruit juice. The citrus adds the perfect amount of acid to the flavorful tuna and nutrient-dense avocado. The combination of these simple ingredients will create a surprisingly rich and complex flavor you won't soon forget.

  • freezer safe pan
  • sharp knife/cutting board
  • 4 small parfait glasses
  • 1/2 cup grapefruit juice
  • 6 oz Ahi tuna (minced)
  • 1 ea avocado
  • 1 TBS red onion (minced)
  • 2 TBS orange juice
  • 1 TBS fresh cilantro (chopped)
  • 1 tsp soy sauce ((organic is best))
  • 1 tsp sesame oil
  1. Pour grapefruit juice in thin layer no more than 1/2-inch thick in freezer-safe pan; place in freezer until frozen.

    Mash avocado.

    Mince tuna.

    Mince onion.

    Mince cilantro.

  2. Mix mashed avocado with orange juice, onion, cilantro, soy sauce and sesame oil.

    Divide half of the tuna among 6 2-ounce serving dishes.

    Layer half of the avocado over the tuna.

    Repeat with the remaining tuna and avocado.

    Scoop the frozen grapefruit juice out of the pan until it's a slush. Top the parfaits with the frozen grapefruit juice.

    Serve immediately.

Find this recipe and others in Christmas Diamond, book 5 of the Jewel Series!

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