Tuna Avocado
Hors D'oeuvre Plate

Makes 1 serving

Red pepper coulis and herb garlic aioli complement this attractive appetizer plate featuring sliced yellowfin tuna.



  • 1 cup Mayonnaise
  • 3 cloves Garlic, roasted
  • 1 t Lemon juice
  • 1 t Fresh thyme, minced
  • 1 t Fresh sage, minced


  • ½ c Roasted red pepper
  • ¼ c Chicken stock
  • 1 Tbsp Olive oil
  • ½ tsp Kosher salt


  • ½ Medium avocado, sliced
  • Extra Virgin Olive Oil, drizzle
  • Fresh cracked black pepper
  • 3 slices Black Pepper Yellowfin Tuna
  • 2 oz Roasted Red Pepper, diced
  • Herbs to garnish


  1. For the herb garlic aioli: In a food processor, combine the mayonnaise, garlic, and lemon juice; process to a smooth consistency. Fold in the herbs and chill.
  2. For the Coulis: Combine all the ingredients in a food processor and puree until smooth.
  3. Assembly: Slice the avocado and fan out on the back of the plate. Drizzle with olive oil and fresh cracked black pepper. Fan the sliced Yellowfin Tuna over the avocado. Place some diced roasted red pepper at the top of the tuna. Pool 1.5 oz of Coulis in front of the tuna. Garnish with 1 oz aioli. Drizzle the dish with extra virgin olive oil. Garnish with fresh herbs.

Nutrition Facts

Tuna Avocado Hors Doeuvre Plate