Hawaiian Nachos with Pineapple Avocado Relish and “Lava” Aioli

Serves 2 

Ingredients

• 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

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.