Oven Roasted Tomato Tulips with Tuna Salad and Avocado Puree

 

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

What you will need

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

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