1 lb. mozzarella curd, crumbled
1-2 qt. water, simmering
2 Tbsps. sea salt
ice water bath
1 cup milk
1 cup water
4-6 cups mixed spring greens
For the Smoked Tuna Ceviche:
2 lbs. smoked tuna, medium dice
the juice of 6 limes
the juice of 6 lemons
the juice and minced zest of 2 oranges
1 Vidalia onion, small dice
¼ cup cilantro, chopped
1 Serrano chile, minced
1 English cucumber, peeled, seeded and small dice
3 tomatoes, fresh, peeled, seeded and small dice
For the Smoked Tomato and Chipotle Coulis:
1 lb. tomato, fresh, stovetop smoked
1 Tbsp. prepared chipotle concentrate
½ cup white wine vinegar
salt and fresh cracked black pepper, to taste
For the cilantro lime oil:
½ cup extra virgin olive oil
1 tsp. prepared cilantro-lime concentrate
1. In a stainless steel bowl, crumble the fresh mozzarella curd. Season the simmering water with sea salt. Pour the simmering water over the curd and allow the curd to sit a couple of minutes to soften. Using your hands, carefully press the curd together, kneading slightly. Stretch the cheese into small balls, pinching them off at the bottom. Place in an ice bath and allow to cool for a couple of minutes. Remove and place the mozzarella balls into equal parts combined milk and water. Store in the milk 2-3 hours. Remove and wrap in plastic film until use.
2. Place the diced tuna in a stainless steel bowl together with the lime, lemon, orange juice and minced orange zest. Allow the tuna to marinate for 3 hours. Stir in the diced onion, pepper, cilantro, cucumber and tomatoes. Allow the mixture to sit at room temperature for 30 minutes to allow the flavors to meld.
3. In a stainless steel bowl combine the cilantro lime concentrate and extra virgin olive oil, stain and pour into squeeze bottle.
4. Stovetop smoke the tomatoes and place in blender. Add the chipotle concentrate and vinegar and blend. Season with salt and pepper to taste. Strain and store in a squeeze bottle.
5. To plate, place a small bunch of field greens on a nice plate. Add a small scoop of the tuna ceviche just in front of the greens. Slice and shingle with fresh hand stretched mozzarella in front of the ceviche, leaning slightly on the ceviche. Squeeze small amount of the sauces decoratively around the late. Optional: garnish with fresh cilantro. Serve chilled.
Photo and recipe: Dan Skay, executive chef, Parker Adventist Hospital