Summer

Oven Roasted Tomato Tulips with Tuna Salad and Avocado Puree

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June 19, 2012
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Oven Roasted Tomato Tulips with Tuna Salad and Avocado Puree
  • Serves 2
Author Notes

This recipe was part of a college project for a sculpture class. For the project I developed recipes that took inspiration from my college town, created the dishes in an artistic and sculptural way, photographed them, and put it all together in a cookbook. The flavors of the tuna, avocado, and tomatoes come together to create what I think is am almost upscale tuna melt. View the full version of the cookbook here http://issuu.com/georgekb/docs/katie_george_sculpture_cookbook —Honeycomb

What You'll Need
Ingredients
  • 3 roma tomatoes
  • 2 tablespoons olive oil
  • 6 spring onions, trimmed at both ends
  • 4 ounces white chunk albacore tuna, drained
  • 4 tablespoons sour cream
  • 1 lemon, zested and juiced
  • 1/2 tablespoon chopped chives
  • pinch cayenne
  • 1/2 avocado
  • 1 tablespoon pine nuts
  • to taste salt and pepper
Directions
  1. Preheat the oven to 375 degrees. Slice the tomatoes and remove the seeds with a small spoon or your fingers. Drizzle 1 Tbs. of the olive oil over the tomatoes and the spring onions and season with salt and pepper. Toss to coat. Place tomatoes on a parchment lined baking sheet, making sure the tomatoes are hollow side up. Bake in the center of the oven for 30 minutes until slightly browned and shriveled but not burnt. Add the spring onions to the baking pan for the last 15 minutes of cooking. Allow to cool slightly before using.
  2. Combine the tuna, 2 Tbs. of the sour cream, half of the lemon juice and zest, chives, cayenne, and salt and pepper to taste in a small bowl and stir to combine.
  3. Combine the avocado, the other half of the lemon zest and juice, the remaining Tbs. of olive oil, 2 Tbs. sour cream, salt and pepper in a small food processor and puree until smooth. If you do not have a food processor, mash with a fork until very smooth and creamy. Taste and season if necessary.
  4. Place the pine nuts in a dry skillet. Place over a medium-low heat to toast. Shake the pan frequently to ensure even browning. Once golden all over, remove the pine nuts from the heat and transfer to a small plate to cool. Once cool, coarsely chop.
  5. To arrange, spoon three mounds of the tuna salad on each plate. Place one tomato half over each pile of tuna salad, cut side down, to create the look of a flower petal. Place the spring onions so they are extending down from the end of each tuna and tomato “flower” like a stem. Spoon some of the avocado puree onto each plate and garnish with the pine nuts.
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2 Reviews

LeBec F.
LeBec F. June 19, 2012
oh moy gowad!! you are THIS talented and THIS young?All i can say is, "Watch out, stars, a whole new galaxy has been born, and its name is Katie George!"

Every cookbook author/food magazine/ commercial studio should be so lucky to have you as their stylist/photographer. Are you headed into that world? If so, i think this book would assure you the reward of skipping the usual initial years of grunge gophering.

I hope you will stay involved with Food52 so we can follow you and say we knew you when!
best,
mindy
www.cottonarboretum.com/
 
susan G.
susan G. June 19, 2012
Thank you for the link to your book. I enjoyed following you through the town, and the process that led to the book, and the amazing photos. You are gifted in many ways!