Hawaiian Nachos with Pineapple Avocado Relish and “Lava” Aioli

Savor Hawaii in just one bite.

It is evident that in today’s society food serves multiple purposes including entertainment and travel. Sometimes we do not need a photograph to relive a fun and vibrant memory of an exotic far off land; sometimes the memory can be brought back with just a taste, a bite. Certain flavor profiles and aromas and/or the arrangement of ingredients can bring us right back to where “it’s five o’clock somewhere.” Don’t forget to update your status to: Paradise Found.

Fresh, focused flavors for your spring and summer menus. Enjoy!

Hawaiian Nachos with Pineapple Avocado Relish and Lava Aioli

  • Difficulty: Sinfully delicious
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Serves 2 

vcsPRAsset_3401665_60601_f314cc29-8541-4b90-825c-1aad7e51f659_0Ingredients

  • 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
  • vcsPRAsset_3401665_60603_064b55a4-ab2d-4f0a-b45b-a2bfa6d9fb59_01 tablespoon mayonnaise
  • 1 teaspoon ketchup
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon horseradish
  • 1 teaspoon Tabasco hot sauce
  • Scallions for garnish

Directions

Preheat fryer to 375 degrees F.  Season 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, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. 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.


vcsPRAsset_3401665_60602_373e1051-3894-41be-ab6a-a114a550830f_0About Chef Adrianne Calvo

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.


Chefadriannes.com    Instagram.com/chefadrianne    Facebook.com/chefadriannecalvo

 

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