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1
In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos.
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2
Add tomatoes and coffee and bring to a simmer.
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3
Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste.
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4
For the potato puree, boil the potatoes until fork tender.
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5
In a sauce pan, reduce the cream with the garlic cloves by 1/3.
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6
Hand mash with the potatoes and check and adjust seasoning.
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7
Fold in the chives.
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8
Season the tuna well.
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9
Dredge the tuna in flour, then eggs, then nuts.
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10
Shallow fry in canola oil on all sides.
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11
Keep the tuna rare.
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12
Slice the tuna on the bias.
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13
On a large plate, sauce the plate with the BBQ sauce.
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14
Place a small mound greens down and drizzle with lime juice.
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15
Top with mashed potatoes, then top with tuna.
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16
Beverage: Mai Tai