Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli
Savor Hawaii in just one bite by Chef Adrianne Calvo. Big, bold flavors will have your tastebuds saying “Mahalo!” This is an easy, delicious and healthy dish with lots of flavour, it’s nachos with a twist. That pineapple is sweet and zesty, the perfect pairing with blue fin tuna. Bring all the ingredients together and layer it on – it’s as beautiful as it is delicious.
What you need:
– 2 corn tortillas, quartered, fried crispy
– 2 garlic cloves, minced
– 1 tablespoon cilantro, minced
– 1 teaspoon lime juice
– 1 teaspoon honey
– 1/4 cup mayonnaise
– 1/4 lb blue fin tuna, fillet
– 1 teaspoon brown sugar
– 1 teaspoon garlic salt
– 1 teaspoon black pepper
– 1/4 cup pineapple, chopped
– 1/4 cup Hass Avocado, chopped
– 1 tablespoon cilantro
– pinch kosher salt
– 1 teaspoon lime juice
– 1 teaspoon black sesame seeds
– 1 tablespoon mayonnaise
– 1 teaspoon ketchup
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon horseradish
– 1 teaspoon Tabasco hot sauce
– Scallions for garnish
What you do:
Preheat fryer to 375 degrees F. Season the tuna fillet with brown sugar, garlic salt, and pepper.
In a hot skillet with a small amount of canola oil – almost to the smoking point – sear tuna on all sides quickly. Set aside and allow it to cool for 10 minutes.
Wrap tuna tightly in plastic wrap and place it in the freezer for 15 minutes, which makes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey and mayonnaise together.
Set aside.
Pineapple Avocado Relish:
In another mixing bowl, combine pineapple, avocado, cilantro, salt, lime and black sesame seeds.
Set aside.
Lava Aioli:
In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish and Tabasco.
To assemble, slice tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with Lava Aioli.
Garnish with scallions and serve.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:
