Avocado and Crab Tian
1 serving
20 minutes
Tian of avocado and crab is an exquisite dish of Italian cuisine that combines the freshness of vegetables with the sophistication of seafood. Its origins trace back to traditional French tians adapted to Mediterranean style. Tender avocado and crunchy cucumbers harmonize with juicy crab meat seasoned with Japanese mayonnaise and soy sauce. Lemon juice adds a light tang, while arugula provides a peppery note. Garnished with capers, cherry tomatoes, pesto, and balsamic cream, it creates a balanced range of flavors. This tian not only pleases the eye but is also perfect for a light lunch or romantic dinner, impressing with its elegance and refinement.
1
Cut the avocado and cucumber into small cubes. Mix, dress with olive oil and lemon juice.
- Avocado: 50 g
- Cucumbers: 50 g
- Olive oil: 10 ml
- Lemon juice: 5 ml
2
Mix the chopped crab meat with Japanese mayonnaise and soy sauce.
- Crab meat: 50 g
- Japanese mayonnaise (Kewpie-style): 10 g
- Soy sauce: 2 ml
3
Layer in a ring on the plate. Decorate with arugula leaves on top.
- Rocket (arugula): 5 g
4
Decorate the plate with drops of balsamic cream, pesto, capers, and cherry.
- Balsamic glaze (crema): 3 g
- Pesto: 10 g
