Saw someone do this on Bittman's The Best Recipes in the World. I vaguely remember it as from a chef in California, but it may have been Italy.
| Bruschette | ||
| — | small, long bread slices, toasted (à la bruschetta) | |
| — | olive oil | |
| — | garlic, peeled, cut for rub | |
| Tomatoes | ||
| — | thick-sliced little steaks of heirloom tomato, any variety | |
| Spuma | ||
| — | tuna packed in olive oil | |
| — | balsamic vinegar | |
| Vinaigrette | ||
| — | olive oil | |
| — | chives, chopped | |
| — | soy sauce | |
1. Purée tuna with balsamic vinegar in food processor to make spuma.
2. Cut and season tomatoes lattitudinally, one per person. Leave stems and bottoms for presentation.
3. Dab each slice liberally with the spuma and stack back in original order.
4. Drizzle with olive oil, chopped chives and a “broken” vinaigrette of soy sauce.
5. Add bruschette already with garlic rubbed into them and sprinkled with olive oil.