It’s apple season!!! Quite possibly one of my favorite produce seasons of the year, seeing as I eat an apple 6 out of 7 days of the week. I love ’em! Can’t get enough of them in my diet. I’m a granny smith girl, myself. The more tart the better. One of my most favorite snacks in the world is a tart granny smith and a big glob of freshly ground almond butter. So good, especially with today’s recipe Apple, Goat Cheese and Tuna Napoleon.
I have a few really good recipes planned for the week and I hope you’ll like them as much as I do. To start us off, today’s recipe is a recreation of a dish my sister and I had in Austin, Texas back in April, Apple, Goat Cheese and Tuna Napoleon. Austin was a huge trip for me. Their food scene is beyond amazing, and I walked away with so much inspiration from so many different spots that I couldn’t wait to get home and start cooking.
The dish we’re talking about today, Apple, Goat Cheese and Tuna Napoleon, was another take away from Uchi, a Japanese restaurant. If you remember, I made a salmon dish with a pickled blueberry and cucumber salad over the summer that was also inspired from Uchi. You can read about it here. Literally everything we ate kept getting more and more stellar. I know I said this in my previous mention of Uchi, but it seriously was the best meal I’ve had since Blackberry Farm in 2009!!!
One of our 18 dishes (not really, but we did eat quite a bit that night) included very thinly sliced apple with raw tuna, goat cheese and ponzu sauce. When I ate it, I immediately wrote down the contents of the dish so I wouldn’t forget them, because I knew this would be a great dish to make in the Fall. I of course, put my own spin on it by adding a couple things and serving it stacked instead of spread out on a plate, but either way, it’s a great flavor combo and one not to be missed. Even though the weather is cooling down and we naturally tend to go for heartier, stick-to-your-ribs meals, I still like things on the lighter side. This is just such a meal; light, crisp and incredibly flavorful.
Apple, Goat Cheese and Tuna NapoleonSERVES 4 PrintDownload
- 4 apples, I used honeycrisp, but use any firm, lightly sweet/tart apple you like.
- 3-4 oz of goat cheese
- 1 avocado
- 10 oz tuna filet
- 2 tsp fresh grated ginger
- 1/2 tsp crushed red pepper flakes
- 1/4 cup ponzu sauce
- Cut the tuna filet into tiny bite size pieces. Place in a bowl and toss with the fresh grated ginger, red pepper flakes, ponzu sauce and a sprinkle of salt. The ponzu sauce is already salty, so you won't need much. Set aside to marinate while you prepare the apples.
- Wash the apples. Cut each into 4 or 5 slices. Remove the core of each slice carefully with a pairing knife or small round cookie cutter. Make sure you keep the slices in order for stacking later.
- Dice the avocado.
- Starting with the first apple, smear a little bit of goat cheese on the bottom layer. Place on a plate. Smear the next layer with a little more goat cheese and place it on the bottom apple layer. Add a couple pieces of avocado and then add a small scoop of the chopped tuna. Spread a little more goat cheese on the next apple slice and place it on top of the tuna and avocado from the last layer. Continue building the napoleon until you have used up all the apple layers of the first apple. Finish the rest of the apples.
- Place each apple on a plate and serve with a little extra ponzu sauce.
- *I'm labeling this Gluten Free because the Ponzu sauce I found at Whole Foods was Gluten Free. If you can't find a similar Ponzu, I recommend using Braggs Liquid Amino Acids as an alternative.
*I’m labeling this Gluten Free because the Ponzu sauce I found at Whole Foods was Gluten Free. If you can’t find a similar Ponzu, I recommend using Braggs Liquid Amino Acids as an alternative.