Seared Tuna Taco

I have really wanted to sear tuna lately. Why? I have no idea. For some reason it has been one of those
dishes that gets stuck in your head and you can’t stop thinking about it until
you finally make it yourself! But what would
we do with this seared tuna? I didn’t really
want to put it in a salad. The brainstorming
began at 2:30ish between Mandi and I over email. Mandi wanted avocado because Thursday is
usually taco night and if she couldn’t have tacos, some avocado would at least
ease the pain. I thought mangos would be
a nice compliment to the lightness of the tuna.
After looking for awhile online, I was reminded of a raw tuna nacho
appetizer I had at Mesa Grill in New
York
. I saw a
recipe that included an avocado and a chipotle crema and decided to make these,
wing a mango salsa, and put it all on a corn tortilla. The results were delicious!

Sushi grade tuna from the store. FROZEN?!?!?!
Yes. Frozen. Sushi Grade actually MEANS frozen! I mean, if you are at the best sushi places,
I am sure you are getting fresh fish caught that day, still alive in the back. But at your average sushi place, they are
getting all the fish in frozen. It is ok
though because the fish is actually deep frozen for a specific time and
temperature that kills all the parasites that may be on the fish. Here is a bunch of boring paragraphs that go
into more detail on the subject. But trust
me it’s real boring, you won’t read it. You
probably aren’t even reading this paragraph it is so boring.

I have fired up the coals and they are getting ready for
later. They need to be crazy crazy hot.

To cut the mango, first cut it in half like you would an avocado. Make sure your knife goes around the
pit. You will know the pit because it is
tougher then the rest of the flesh but it isn’t obvious so go slow and feel it
out. Then make these cross cuts in the
mango

And turn it inside out like this, cutting off all of the
chunks.

Similar technique with the avocado.

this is

1 large avocado
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper

The mango salsa has mangos, lime juice, jalapeƱos,
onion cilantro, salt and pepper.

This is

2 to 3 whole canned chipotle peppers, seeds removed
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper

The tuna looked great when it thawed. I thawed them in cold water in the refrigerator.

These are some gourmet salts to roll the tuna in.

Mandi was warming up some tortillas.

This grill is cray hot!
You can’t see in the pictures but flames are actually coming through the
grate. That’s what you want here.

This turned out to be too much salt. We have been trying to get the hang of these
fancy salts but this was an experiment gone wrong. In my opinion, if we just left out the black
smoked salt, it would have been much better.
(the food was still fantastic, just slightly too salty)

Hot hot hot ha ha hat hot hat hot. I have no hair left on my right hand.

One cooperated better than the other, but they both still
tasted great in the end.

Perfection. See how
the redder salts sort of melted into the surface to form a crust? But the black ones stayed chunky.

That’s how its sposta look kids

This was a fancy meal so we treated it that way and tried a
few different plating designs.

Mango salsa

Mangos
lime juice
jalapeƱos
onion cilantro
salt and pepper

Avocado Crema:
1 large avocado
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper

Blend all ingredients in food processor until smooth and
creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until
ready to serve.

Chipotle Crema:
2 to 3 whole canned chipotle peppers, seeds removed
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper

Blend all ingredients in food processor until smooth and
creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until
ready to serve.