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1
On a lightly sprayed very hot grill pan, grill the apple quickly enough to sear lines in surface and to lightly cook the slice but not to the point that the flesh is turning soft. Grill the vidalias as well, but in addition to searing them, cook until the flesh is just translucent.
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2
If you have a torch or gas stove, roast the poblano in the flame until the skin is blistered and black, place the charred pepper in a paper bag and close bag for 5 minutes or so to allow steam to work. Remove the pepper and take a dry paper towel and wipe away blackened skin. Cut off stem, open pepper and cut away small amount of internal membrane that poblanos have and remove seeds.
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3
Dice the apple, onion and poblano flesh. Combine all these with the cilantro, garlic, salt, pepper, mayonaise, chipotle hot sauce and pumpkin-pecan butter. If you are going to use immediately, divide equally onto two plates in a pile approx. 1/2 inch tall and roughly the shape of the tuna steaks. If you are preparing ahead of time, refrigerate and remove 1/2 hour before use to allow to come to room temperature.
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4
Lightly coat the tuna steaks with olive oil and in a very hot grill pan, saute on each side just long enough to sear lines in and cook the steak in 1/8 to 1/4 inch depending on how you like your tuna. Place the tuna on top of the bed you have arranged on the plate.
