1 ripe avocado, chopped
3 cilantro leaves, chiffonade
1 lime, zested and juiced
½ teaspoon salt
1 ounce blanc de blanc Champagne
½ cup grape seed oil
2 vanilla beans, split lengthwise and slightly scraped
2 cups tapioca maltodextrin
1 teaspoon salt
1 Thai chili, split lengthwise, seeds and ribs removed
1 tablespoon ginger, peeled and sliced
2 tablespoons white soy
1 tablespoon sugar
1 teaspoon diced shallot
2 ounces dry Riesling
2 limes, zested and juiced
3 ounces Ahi tuna, cut into ½-inch square cubes
1 teaspoon escargot caviar
Micro Bull's blood leaves
For the Avocado Mousse:
In a bowl combine the avocado, cilantro, lime, salt, and Champagne. Whip until aerated.
For the Vanilla Powder:
In a pot, simmer grape seed oil gently with vanilla beans for 15 minutes; remove beans. Combine tapioca and salt in a food processor. Slowly add oil until it achieves a powder consistency.
For the Gastrique:
Melt sugar in a sauce pot over medium heat. Add the chili and ginger, and cook for 5 minutes without coloring. Add the shallots and soy, and sweat. Add the Riesling and reduce by half. Finish with lime zest and juice.
To Assemble and Serve:
On a plate, smear some of the Avocado Mousse. Arrange 2 cubes of tuna. Top with caviar and micro Bull’s blood leaves. Sprinkle Vanilla Powder around tuna and drizzle with Lime Gastrique.