Grilled Tuna With Yellow Mole Sauce And Chayote Succotash
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Pure Olive Oil1 small
Red Onion (finely chopped)2 cloves
Garlic (finely chopped)1 cup
Pumpkin Seed2 tbsps
Golden Raisins1 tbsp
Honey1
Salt3 tbsps
Olive Oil2
Chayotes2 tbsps
Unsalted Butter2 tbsps
Lime Juice (fresh)2 tbsps
Cilantro (chopped)Directions:
1
Add the tortillas and fry until crisp, remove to a plate
2
Heat the oil in a medium saucepan until smoking
3
Add the tortillas and fry until crisp, remove to a plate
4
Add the onions and garlic to the pan and cook until soft
5
Remove
6
Add the pumpkin seeds to the pan and cook until golden
7
Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat
8
Place the mixture and the fried tortillas in a food processor and process until smooth
9
Heat the oil in a medium saucepan until smoking
10
Add the onions and garlic to the pan and cook until soft
11
Remove with Add the pumpkin seeds to the pan and cook until golden
12
Add the stock, peppers, mango tomatillos and raisins and cook for 30 minutes over medium-high heat
13
Place the mixture and the fried tortillas in a food processor and process until smooth
14
Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes
15
Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes
16
Brush tuna with oil and season with salt and pepper on both sides
17
Heat grill pan over high heat
18
Sear tuna on both sides for 1 to 2 minutes
19
Serve rare-medium rare
20
Preheat oven to 400 degrees F
21
Rub the chayote with 1 tablespoon of the oil and season with salt and pepper
22
Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes
23
Remove, let cool slightly and slice in half vertically
24
Scoop out the flesh of the chayote and remove to a plate
25
Reserve the shells
26
Heat the remaining oil in a large saute pan
27
Add the onions and garlic and cook until soft
28
Add the pepper and zucchini and cook for 5 minutes
29
Add the lima beans and corn and cook an additional 5 minutes
30
Stir in reserved chayote flesh
31
Add the butter, lime juice and cilantro and season with salt and pepper, to taste
32
Scoop the mixture into the roasted chayote shells