Red-Shiso Gazpacho on Tuna Avocado Okra Cannelloni

By • July 15, 2014 0 Comments

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Author Notes: Velvety avocado...A wrap? But that pesky tomato makes the wrap all soggy, and with the price of sushi tuna high, I wondered how to "dress-up the wrap". How could I make it an elegant entree?

I made the Gazpacho first so it could chill. Having just finished making a batch of horseradish, lazy me, I decided not to rinse out the blender. Just a little accent to the gazpacho, not a Bloody Mary. Anyway, the gazpacho was not as red as I wanted, so searching my yard I found red shiso (purple perilla) and red myoga ginger flower so I added them. Red shiso is related to basil anyway, but much milder in taste than green shiso. It came out as a really interesting contrast in flavors, a delicious dish to be eaten with silverware!
BoulderGalinTokyo

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Serves 4 dinner or 8 first-course servings

Tuna Avocado Filling

  • 2 Avocados (plus 1/2 for backup plan)
  • 1 tablespoon lemon juice (1/4 lemon freshly squeezed)
  • 1 cup green or spring onions, thinly sliced, starting at green tops
  • 1/4 cup Greek yogurt
  • 2 tablespoons Mayonnaise, I prefer Kewpie; if using a thick type add another 1/4 of lemon
  • 6 pods okra (optional) microwaved or steamed, sliced
  • 1 cucumber, diced in 1/4 in cubes, OPTIONAL
  • 1/2 pound fresh Tuna, sushi grade, (250 g)
  • salt, to taste
  • 16 cannelloni tube pasta (250 g), or 8 lasagna sheets

Red-Shiso Gazpacho

  • 2 Large, very-ripe tomatoes
  • 3 medium-size Tuscan purple tomatoes
  • 1/4 red bell pepper
  • 1 large clove garlic
  • 1/2 knob fresh ginger (or 2 myoga ginger flowers) scraped, sliced
  • 10-12 red shiso leaves (purple perilla) about 2 inches in size
  • 1/2 teaspoon soy sauce, to taste
  • 1/2 teaspoon horseradish
  1. Put tomatoes, bell pepper, garlic, ginger, and shiso leaves in the blender and give it a whirl. When mixed, add soy sauce and horseradish. Put the whole blender jar in your fridge to chill for about 2-3 hours.
  2. Cube the softest avocado and mix with the lemon juice.
  3. Slice onions, and move to the side of cutting board or another bowl.
  4. Add yogurt, mayonnaise, pepper to the avocado. Mix until the avocado is slightly smashed and mixture will be greenish. Put the wasabi on the edge of the bowl and mix a little bit into the yogurt/mayo, slowly increasing until all mixed. Taste here and if the wasabi goes "zzznnnttt" up your nose, it is the right strength. If you pass out or gag, it is probably too strong.
  5. Cube the other avocado.
  6. Check if you have enough onions, the spring onion pile should be about the same volume as your two cubed avocados. Add onions to the yogurt/ mayo/avocado mixture and mix well.
  7. Add the optional cucumber now. It does add a pretty green color, but even finely diced it was too crunchy. We liked the smooth velvet-iness of the avocados without it. On the other hand, okra, avocados, and tuna are delicious together. Add okra here if you are using, save some for decorations.
  8. Then slowly, gently add the second avocado. Chill.
  9. You can add the tuna now if you want the flavors to meld, but the lemon juice will begin to 'cook' the tuna, turning it a little grayish on each piece. I prefer my cubes to be red, so I add the tuna right before plating.
  10. About 20 minutes before serving: Boil cannelloni or lasagna noodles. I used Barilla Cannelloni-8 minutes is recommended. We like el dante but these noodles need to be softer to eat, but not so delicate they keep falling apart.
  11. Add cubed tuna to the avocado mixture. Taste test the filling. Need more wasabi? Salt? If too strong, add another half of an avocado. Spoon or pipe in the filling. Carefully lay on plates with lasagna noodles seam-side down.
  12. Whirl gazpacho in blender right before serving. Check seasonings. Spoon over filled cannelloni.
  13. NOTE: Wasabi POWDER needs to be blended with water in a little bowl. Turn the bowl upside down until you use it. Wasabi also comes in tubes already mixed. Both types do not have salt added. If you don't like wasabi, or really love horseradish, you can substitute it but it does have salt. Make either the cannelloni or the gazpacho "HOT" and leave the other half as a cooling effect. In Japanese, horseradish is known as 'Western wasabi'.

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