Chilled Florida Stone Crab, Tuna and Avocado Salad

Serves 8

• 1 pound fresh Florida stone crab, shelled
• 24 grape tomatoes, quartered
• 2 tablespoons olive oil
• 2 tablespoons chervil, chopped
• 2 avocados, diced with lemon juice
• ½ cup cilantro, chopped
• 2 shallots, finely chopped
• Kosher salt & pepper to taste

• 1 pound No. 1 Sushi Grade Ahi Tuna, seared rare
• ½ cup sour cream
• Zest of one lemon

• 8 cake ring molds or PVC pipe

In a bowl toss crab with tomatoes, olive oil, shallot, chervil, salt and pepper. Press crab mixture into mold and fill the mold 40-50%. Toss avocado with cilantro, season with salt & pepper. Press equal amounts of diced avocado and cilantro mixture in each mold. Dice seared rare tuna, press into molds. Mix lemon zest and sour cream, season with salt. Top the mold off with the sour cream mixture. Cover and refrigerate for one hour.

Serve on chilled plates with handmade flour tortillas.