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Game Day Tuna Nachos with Avocado Crema

This Game Day snack takes me back to my Southwestern cooking roots, and is inspired by my first-ever restaurant, Mesa Grill. This weekend, whether you’re tuning in for an epic conclusion to football season, some over-the-top commercials or a memorable half-time musical performance, add this nacho dish to the spread for some seriously flavorful snacking. Don’t forget a bottle of your favorite hot sauce and a couple bags of good quality tortilla chips.

Rough-Cut Tuna Nachos with Avocado Crema

Serves 4-6

 

Avocado Crema 

2 ripe avocados, pitted, peeled and chopped

2 garlic cloves, chopped

2 jalapenos, roasted, peeled and chopped

Juice of 2 limes

Kosher salt

Freshly ground black pepper

 

Tuna Nachos 

2 tablespoons Dijon mustard

2 tablespoons olive oil

2 teaspoons pureed chipotle chile in adobo*

1 ½ pounds fresh tuna, cut into ½” dice

3 tablespoons capers, drained

¼ cup chopped fresh cilantro, plus more for garnish

¼ cup finely sliced scallions

Kosher salt

Freshly ground black pepper

¼ cup mango-habanero hot sauce, for serving

Blue and white corn tortilla chips, for serving

 

1  Make avocado crema: Place the avocado, garlic, jalapenos, lime juice, and a ¼ cup cold water in a blender. Season with salt and pepper and blend until smooth, adding a bit more water if needed to achieve the desired consistency. Set aside.

2  Whisk together the mustard, oil, and chipotle puree in a large bowl until combined. Add the tuna, capers, cilantro, and scallions and gently fold to combine.

3  Mound the tuna in the center of the platter. Serve with the avocado crema, mango hot sauce, and chips on the side. (Alternatively, spread the crema and hot sauce on the platter under the tuna).

*Note: To make chipotle in adobo puree, empty a can of chipotles in adobo into a blender, rinse the can with cold water and add half of the water to the blender until smooth. Scrape into a bowl. The puree will last in an airtight container up to a month in the refrigerator and up to 3 months in the freezer.