Grilled Tuna With Yellow Mole Sauce And Chayote Succotash Recipes

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.

GRILLED TUNA WITH SHELLFISH MOLE SAUCE AND TOASTED ALMOND MASHED POTATOES

Steps:

• In a large frying pan over medium heat, heat the oil to 375 degrees F, or until a small bread cube sizzles on contact. Fry the tortillas and all the chiles until crisp, 10-15 seconds. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree in a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves, and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat.
• Heat a grill or grill pan over high heat. Brush the tuna with olive oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Place tuna on a serving plate and spoon the mole around them.
• Cook potatoes in a large pot of salted water until tender, drain and keep warm. In the meantime, place 1/2 cup of the almonds and milk in a medium saucepan and bring to a boil. Remove from heat and let steep 30 minutes. Drain the milk into a bowl and discard the almonds. Mash the potatoes with the almond milk and butter until smooth and season with salt and pepper to taste. Fold in the remaining almonds and parsley.
• Yield: 8 servings

GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

JAPANESE GRILLED TUNA

Steps:

• Combine oils, ginger and pepper. Brush on steaks.
• Sprinkle with kosher salt.
• Marinate for 30 minutes.
• Combine sugar, water, rice vinegar, soy sauce and ginger.
• Stir to dissolve.
• Bring to boil on high heat and reduce until syrupy, about 15 minutes.
• Make a apste of the wasabi powder and the water.
• Whisk in wasabi paste.
• The glaze should be used at room temperature.
• Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
• Use either a squeeze bottle or a fork to streak glaze over fish.