Ahi Tuna Parfait with Wasabi Tobiko Vinaigrette

• 4 ounces Ahi tuna, finely diced
• 2 dashes hot pepper sauce
• 1 tablespoon finely chopped chives
• 1 teaspoon olive oil
• Salt and black pepper to taste
• 4 ounces wasabi tobiko
• 2 ounces Osetra caviar
• 1 tablespoon unsweetened whipped cream, per serving
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon rice wine vinegar
• 1/4 cup canola oil
• 1 tablespoon wasabi tobiko
• Salt and black pepper to taste

1. In a chilled bowl, mix tuna, hot pepper sauce, chives, olive oil, salt and pepper together.
2. Using a PVC mold or empty can, build a parfait alternating layers with tuna and tobiko, then tuna and caviar.
3. Top with whipped cream and garnish with chive points.
4. Drizzle plate with vinaigrette.
5. Mix all together.
6. Should not be emulsified but a broken vinaigrette.
7. Check for seasoning.

tuna, pepper sauce, chives, olive oil, salt, wasabi tobiko, caviar, unsweetened whipped cream, mustard, rice wine vinegar, canola oil, wasabi tobiko, salt

Taken from www.foodnetwork.com/recipes/ahi-tuna-parfait-with-wasabi-tobiko-vinaigrette-recipe.html (may not work)