Rough Cut Tuna Nachos with Mango-Habanero Hot Sauce
From: Bobby Flay
Mango-Habanero Hot Sauce
2 T. canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, chopped
1 habanero, chopped
2-4 T. honey
1 cup white wine vinegar
Salt to taste
Method:
- Heat oil in medium saucepan over medium heat. Add onions and garlic & cook until soft.
- Add mangoes and habanero. Cook for 5 minutes, stirring often.
- Add honey and vinegar. Cook over low heat for 10-15 min. Blend until smooth. Strain.
Avocado Crema:
2 ripe avocados, chopped
2 cloves garlic, chopped
2 roasted jalapenos, chopped
Juice of 1 lime
Salt and ground black pepper
½ cup canola oil
Method:
- Blend avocado, garlic, jalapeno, lime juice, ¼ cup cold water, salt and pepper until smooth.
- With the motor running, slowly add the oil and blend until emulsified.
Tuna Tartare
2 T. Dijon mustard
2 T. olive oil
2 t. chipotle pepper puree
1 ½ lbs fresh tuna, cut ½-inch dice
3 T. capers, drained
¼ cup chopped cilantro, plus garnish
¼ cup finely sliced green onion
Salt and freshly ground pepper
Blue and white tortilla chips
Method:
- Whisk together the mustard, oil and chipotle puree in a large bowl until combined.
- Add tuna, capers, cilantro and green onion .
- Pour avocado crema onto one side of platter and pour mango hot sauce onto other side.
- Mound the tuna in the center of the platter.