Grilled Tuna With Shellfish Mole Sauce And Toasted Almond Mashed Potatoes Food

GRILLED TUNA WITH YELLOW MOLE SAUCE AND CHAYOTE SUCCOTASH

Steps:

• Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove. Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth. Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove with Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth.
• Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes. Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes. Brush tuna with oil and season with salt and pepper on both sides. Heat grill pan over high heat. Sear tuna on both sides for 1 to 2 minutes. Serve rare-medium rare.
• Preheat oven to 400 degrees F. Rub the chayote with 1 tablespoon of the oil and season with salt and pepper. Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes. Remove, let cool slightly and slice in half vertically. Scoop out the flesh of the chayote and remove to a plate. Reserve the shells.
• Heat the remaining oil in a large saute pan. Add the onions and garlic and cook until soft. Add the pepper and zucchini and cook for 5 minutes. Add the lima beans and corn and cook an additional 5 minutes. Stir in reserved chayote flesh. Add the butter, lime juice and cilantro and season with salt and pepper, to taste.
• Scoop the mixture into the roasted chayote shells.

NEEDHAMS

Steps:

• Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well. Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes. Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
• Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour. Photograph by Charles Masters

YU SANG

Steps:

• Make dressing by emulsifying all ingredients together. Toss Ahi tuna in dressing just to coat, set aside. Combine all other ingredients except for taro chips and toss with salad dressing. Pile the salad high on a plate, arrange Ahi tuna around the edge and top with crispy taro chips.
• Suggested Wine: Vin d'Alsace, Gewurztraminer, Kaefferkopf 1997

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.