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Entree
American
4 servings
25 minutes
10 minutes
1 loaf French Baguette, sliced 1/4 inch thick and toasted
1 pound tuna (sushi grade) sliced 1/8 inch thick square
1 Tropical Organic Dragon Fruit, diced fine
2 Jalapeno Peppers, diced fine
1 South African Baby Pineapple, diced fine
2 tablespoons organic cilantro, chopped fine
1 organic lime juice, freshly squeezed
Salt to taste
2 tablespoons olive oil
1 bunch organic green onions (scallions) sliced thin
1 cup mayonnaise
1 tablespoon Dijon mustard
1 organic lime juice, freshly squeezed
Salt and pepper to taste
Preheat oven to 350°F. Place cut bread on a sheet pan and lightly brush with olive oil. Toast for 8 minutes or until golden brown.
Dice the Tropical Dragonfruit, Baby Pineapple and Jalapeno. Then chop the cilantro, mix in a bowl and add lime juice and salt.
Heat fry pan, add olive oil then scallions cook for 1 minute. Let cool.
Mix, mayonnaise, dijon mustard, lime juice, scallion and salt and pepper.
Spread aioli on baguette, slice the tuna and place on the baguette. Then place some of the salsa on top of the tuna.
To finish, place a dollop of the aioli on the top of the salsa and garnish with a piece of frisee.
