Tuna Cocktail

1 Pound Ripe plum tomatoes; peeled and chopped (4)
2 Tablespoon Sugar
3/4 Cup Red wine vinegar
1 Garlic clove; minced
1 Cinnamon stick
Salt and freshly ground black pepper
1 Pound Tuna steak
1/4 Cup Mayonnaise
2 Ripe Haas avocados
1/4 Cup Lemon juice
2 Tablespoon Olive oil
1/2 Cup Finely chopped fresh cilantro
8 Red pepper strips; 2 inches long and 1/4-inch wide
8 Thin slices unpeeled apple; for garnish

TO MAKE THE TOMATO MARMALADE: In a non-reactive 9-inch skillet bring the
tomatoes, sugar, red wine vinegar, garlic, and cinnamon stick to a hard
boil. Reduce the heat to medium and simmer for about 15 to 20 minutes or
until almost all the liquid has evaporated. About 1/2 cup will remain and
the mixture will look syrupy. Discard the cinnamon stick, season to taste
with salt and pepper and cool to room temperature.

TO MAKE THE TUNA: In a broiler or stove-top grill, over high heat, cook the
tuna for 3 to 5 minutes per side or until charred on both sides, depending
on the thickness of the tuna and the degree of doneness you prefer. Remove
and cool completely. When completely cool, cut into 1/4-inch dice, combine
with the mayonnaise and season with salt and pepper to taste.

TO MAKE THE AVOCADO LAYER: Right before serving, peel, pit, and cut the
avocados into 1/4-inch dice. Combine the dice with the lemon juice, olive
oil, cilantro and season with salt and pepper to taste.

TO ASSEMBLE THE COCKTAIL: Layer the ingredients in eight martini or 6-ounce
wine glasses beginning with the tuna layer in the bottom of the glass,
followed by 1 tablespoon of the tomato marmalade and topped with the avocado
on top. In each glass stick a thin strip of red pepper in the center of the
cocktail. Take a very thin apple slice, core the side of the slice, make a
small incision in the center and place the slice on the edge of the glass
for garnish.