Yield: 18-20
INGREDIENTS
1 1/2 lbs tuna, fresh, #1 grade or frozen saku block
20 ea tortillas, flour or corn, 3-4 in
1-2 pinch salt and pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 Tbsp corn oil
Mango Cabbage Slaw
8 oz cole slaw mix, shredded
3 ea green onions
1 ea mango
1 ea red bell pepper
Roasted Poblano Cilantro Crème
3/4 cup mayonnaise
3/4 cup sour cream
1-2 ea chile poblano, roasted, peeled, seeded
1/4 cup cilantro, chopped
2 Tbsp roasted garlic
1 dash onion powder
1-2 pinches salt and pepper
2 dashes cumin, ground
2 dashes coriander, ground
Jicama Pineapple Pico
2 cups pineapple, grilled, small diced
1 ea jalapeno, seeded, minced
2 Tbsp red onions, minced
1/2 cup jicama, peeled, small diced
2 Tbsp cilantro, chopped
1 ea lime juice
1 Tbsp honey
1 pinch crushed red pepper flakes
1 pinch salt and pepper
METHOD
1. Toast spices by starting in a cold dry sautée pan and lightly toast both the cumin and coriander seeds over meduim heat. Once the spices start to smoke, slighty remove from pan immediately and place in spice grinder and grind finely.
2. Small dice tuna and place in a metal bowl over ice. Season with toasted ground spices, salt and pepper, and moisten slighly with the corn oil.
Mango Cabbage Slaw
1. Prep and mix all ingredients together and place in a ziplock bag for transport (can be done up to one day in advance). This slaw will be kept raw or naked (no dressing) to ensure the crunchy texture of the vegetables. The poblano crème will be added during the assembly part of the dish.
Roasted Poblano Cilantro Crème
1. In a small vitamix, purée roasted poblanos along with roasted garlic and cilantro. In a medium mixing bowl, add the mayonnaise, sour cream, and the puréed poblanos (depending on the size of the peppers, you may want to start with just 1/2 to 3/4 of the purée).
2. Season the mixture with the coriander, cumin, onion powder, salt & pepper to taste. Once seasoned, put into a squeeze bottle for transport.
Jicama Pineapple Pico
1. Peel and slice pineapple in 1/4 planks. Lightly oil or pan spray the pineapple planks.
2. Place the oiled planks on a hot grill to caramelize the sugar in the pineapple and create a smoky charred flavor profile. Grill both sides and then let cool.
4. Once cooled, small dice the pineapple and place in a meduim sized mixing bowl. At this point, add the rest of the ingredients and season to taste.
ASSEMBLY
1. Start with your tortilla as a base, then a layer of mango slaw, then tuna, then roasted poblano cilantro crème, then the jicama pineapple pico, and finished with cilantro micro greens.
Recipe provided by Jeff Snow, Catering Creations, during the 2015 Art of Catering Food conference in Salt Lake City.
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