Dice the tuna into small pieces, place in a glass bowl, cover with the lime juice and coconut milk. Cover and refrigerate for 4 hours. Pour off the excess liquid, and toss with 1 tablespoon of the olive oil and salt and pepper to taste. In another bowl, combine the mango, peppers, cilantro, shallots, coconut, and the remaining olive oil, and season. Combine remaining ingredients for relish. Begin building your parfait. Place 1 tablespoon of the relish in the bottom of each glass. Top with 2 tablespoons of the tuna. Continue until the glasses are full ending with the relish on top. Chill for 1 hour. Garnish with more cilantro sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 86 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37.8mg||12 %|
|Sodium 43.3mg||1 %|
|Potassium 646.4mg||17 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.7g|
|Protein 21.2g||30 %|
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Calories per serving: 216
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