Here is a late summer appetizer that has a little sweet and spice on multiple facets. This is a recipe that compresses cured honey nut squash along with fresh nectarines and raw tuna. The whole dish comes together with the addition of ponzu dressing and cayenne pepper jam. The jam, ponzu, and honey nut squash can easily be done a day in advance so the recipe can come together really quickly. Here is the recipe I hope you enjoy it!
1 small Honey nut squash peeled and sliced very thin
1 tbsp of sugar
1 tbsp of salt
Ponzu (see recipe)
8 oz of tuna sliced thin
1 nectarine peeled and sliced thin
1 1/2 cup of minced cayenne peppers
2 cups of water
1 1/2 cup of sugar
1 tbsp of pectin
1/2 tsp of salt
1 radish sliced thin
cilantro micro leaves
For the Cayenne Jam,
Place sugar, water, cayenne into a pot. Bring to a boil and cook for 5 minutes, then add the salt and stir in the pectin. Cook for another 2-3 minutes and then turn off the heat and allow to cool or jar immediately into sterilized jars and can according to canning procedures.
For the honey nut squash,
In a bowl add thinly sliced squash and add salt and sugar. Then place everything into a cryovac bag and seal air tight to compress. Allow to compress at least 4 hours or overnight.
To Finish the dish
Take the tuna and the nectarines and alternate the pieces dress both with a spoonful of ponzu. Then take your cured honey nut squash out of the cryovac bag and shingle them in a neat row. Smear the cayenne jam on one side of the squash then flip it over and place on top of the tuna and the nectarine. Top the squash with sansho pepper, radish, a touch more ponzu, and cilantro. Serve and enjoy this wonderful appetizer!