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, jalapeños, 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.