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Ingredientes
- 1/4 c. pure extra virgin olive oil
- 2 x yellow corn tortillas coarsely minced
- 1 x red onion minced
- 4 x garlic cloves minced
- 1/4 c. pumpkin seeds
- 3 c. lobster or possibly clam stock
- 2 x roasted yellow peppers peeled, seeded, and minced
- 1 x ripe mango peeled, minced
- 2 x tomatillos husked, minced
- 2 Tbsp. golden brown raisins
- 1/2 ounce minced white chocolate
- 1 Tbsp. honey
- 1 pch grnd cloves Salt to taste Freshly-grnd white pepper to taste
- 4 x tuna fillets - (6 ounce ea)
- 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 x chayote
- 3 Tbsp. extra virgin olive oil
- 1 sm red onion finely minced
- 2 x garlic cloves finely minced
- 1 x red pepper finely diced
- 1 x zucchini finely diced
- 1 c. frzn lima beans thawed
- 1 c. fresh for frzn corn thawed
- 2 Tbsp. unsalted butter
- 2 Tbsp. fresh lime juice
- 2 Tbsp. minced cilantro Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Yellow Mole: Heat the oil in a medium saucepan till smoking. Add in the tortillas and fry till crisp, remove to a plate. Add in the onions and garlic to the pan and cook till soft. Remove. Add in the pumpkin seeds to the pan and cook till golden brown. Add in the stock, peppers, mango, tomatillos and raisins and cook for 30 min over medium-high heat. Place the mix and the fried tortillas in a food processor and process till smooth.
- Pour the mix into a clean medium saucepan and cook for 20 to 30 min. Add in the chocolate, honey, cloves and salt and pepper and cook for 5 min.
- Grilled Tuna: 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 min. Serve rare-medium rare.
- Succotash: Preheat oven to 400 degrees. Rub the chayote with 1 Tbsp. of the oil and season with salt and pepper. Place on a baking sheet and roast till just cooked through, about 30 to 40 min. Remove, let cold slightly and slice in half vertically. Scoop out the flesh of the chayote and remove to a plate. Reserve the shells.
- Heat the remaining oil in a large saute/fry pan. Add in the onions and garlic and cook till soft. Add in the pepper and zucchini and cook for 5 min. Add in the lima beans and corn and cook an additional 5 min. Stir in reserved chayote flesh. Add in the butter, lime juice and cilantro and season with salt and pepper, to taste.
- Scoop the mix into the roasted chayote shells.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 658g | |
| Recipe makes 4 servings | |
| Calories 830 | |
| Calories from Fat 356 | 43% |
| Total Fat 40.25g | 50% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 564mg | 24% |
| Potassium 2022mg | 58% |
| Total Carbs 71.37g | 19% |
| Dietary Fiber 15.4g | 51% |
| Sugars 28.68g | 19% |
| Protein 51.46g | 82% |
