Mini Tuna-Avocado Parfait Topped with Florida Grapefruit Ice

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Offer up the refreshing taste of creamy avocado infused with Florida orange juice and traditional Asian flavors layered between cool sushi-grade tuna and topped with luscious fresh-shaved Florida grapefruit ice.

Ingredients

1/2 cup Florida grapefruit juice
1 avocado
2 tablepoons Florida orange juice
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, minced
1 teaspoon sweet soy sauce
1 teaspoon sesame oil
6 ounces Ahi tuna, minced

Steps

  1. Pour grapefruit juice in thin layer no more than 1/2-inch thick in freezer-safe pan; place in freezer.
  2. When grapefruit juice is frozen, mash avocado. Stir in orange juice, onion, cilantro, soy sauce and sesame oil; set aside.
  3. Divide one-half tuna among 6 (2-oz.) serving glasses. Divide avocado mixture in half; layer one-half avocado mixture on top of tuna in glasses.
  4. Layer remaining tuna, then avocado mixture in glasses, dividing evenly. Chill until ready to serve.
  5. Remove grapefruit juice from freezer; scrape a fork over the top to create shaved grapefruit ice. Place one heaping tablespoon of grapefruit ice in top of each glass; serve immediately.
Source: 

More From FoodService Director

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

Managing Your Business
Starbucks teen

In the bid for teens’ dining dollars, Chick-fil-A may be a noncommercial operator’s biggest offsite threat. The quick-service chicken concept has nudged Starbucks out of the top slot in an updated ranking of restaurant chains by their followings among affluent teenagers.

The semiannual report from Piper Jaffray shows Starbucks maintaining its long reign as the hearththrob of teens from average-income households, a streak that began in 2011 when the coffee king pushed McDonald’s out of first place.

The study, “Taking Stock With Teens,” which Piper Jaffray updates twice a...

Industry News & Opinion

Two schools in the North Monterey County Unified School District will begin testing supper at school , reports Monterey County Weekly .

The school board unanimously approved the California district’s pilot, which is set to start this fall.

“It wasn’t really a question of what we should do,” Sarah Doherty, director of child nutrition services for the district, told Monterey County Weekly. “We knew we had to feed these kids.”

Many of NMCUSD’s students spend close to 12 hours a day at school, Doherty says, and 83% qualify for state assistance.

The pilot will be...

FSD Resources