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soup: Peel avocados and cut into chunks. Sprinkle with lime juice, set aside. Heat olive oil in a 12" skillet and saute onion until soft (2-3 minutes). Add chicken broth and bring to a boil, remove from heat and cool. In the bowl of a food processor fitted with a metal blade (or use a blender), puree avocados, edamame, and onion/ chicken broth mixture. Add remaining ingredients and process until smooth. Refrigerate for at least one hour. tuna stacks: Spray 6 (4oz) ramkins with cooking spray. Mix together the green onions, bell pepper and radishes with the dressing. Press half of the chopped tina into the bottom of the ramkins, using a pastry reemer to compress the fish. Divide the vegetable mixture and press onto the tuna. Follow with the remaining tna and compress again. Refrigerate for one hour. To assemble: Spoon cold soup into six chilled bowls. Gently remove tuna from ramkins and place in the center of the soup. Sprinkle with lemon zest.
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Fluted tart pan — quiches, fruit tarts, savory tarts
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Professional-grade blender — silky purees, hot soups, nut butters
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Fluted tart pan — quiches, fruit tarts, savory tarts
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Professional-grade blender — silky purees, hot soups, nut butters