Grilled Tuna With Yellow Mole Sauce And Chayote Succotash
Recipe Type: Main
Cuisine: Mexican
Serves: 4
Yellow Mole
  • ¼ cup pure olive oil
  • 2 yellow corn tortillas (coarsely chopped)
  • 1 red onion (chopped)
  • 4 garlic cloves (chopped)
  • ¼ cup pumpkin seeds
  • 3 cups lobster or clam stock
  • 2 roasted yellow peppers (peeled, seeded,)
  • and chopped
  • 1 ripe mango (peeled, chopped)
  • 2 tomatillos (husked, chopped)
  • 2 tablespoons golden raisins
  • ½ ounce chopped white chocolate
  • 1 tablespoon honey
  • 1 pinch ground cloves
  • Salt (to taste)
  • Freshly-ground white pepper (to taste)
Grilled Tuna
  • 4 tuna fillets - (6 oz ea)
  • 2 tablespoons olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Chayote Succotash=
  • 2 chayote
  • 3 tablespoons olive oil
  • 1 small red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 red pepper (finely diced)
  • 1 zucchini (finely diced)
  • 1 cup frozen lima beans (thawed)
  • 1 cup fresh for frozen corn (thawed)
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Yellow Mole
  1. Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove. Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth.
  2. Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes. Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes.
Grilled Tuna
  1. Brush tuna with oil and season with salt and pepper on both sides. Heat grill pan over high heat. Sear tuna on both sides for 1 to 2 minutes. Serve rare-medium rare.
  1. Preheat oven to 400 degrees. Rub the chayote with 1 tablespoon of the oil and season with salt and pepper. Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes. Remove, let cool slightly and slice in half vertically. Scoop out the flesh of the chayote and remove to a plate. Reserve the shells.
  2. Heat the remaining oil in a large saute pan. Add the onions and garlic and cook until soft. Add the pepper and zucchini and cook for 5 minutes. Add the lima beans and corn and cook an additional 5 minutes. Stir in reserved chayote flesh. Add the butter, lime juice and cilantro and season with salt and pepper, to taste.
  3. Scoop the mixture into the roasted chayote shells.
  4. This recipe yields 4 servings.
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