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Grilled Tuna with Yellow Mole Sauce and Chayote Succotash (Bobby Flay) Recipe

Grilled Tuna with Yellow Mole Sauce and Chayote Succotash (Bobby Flay) Recipe

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Grilled Tuna with Yellow Mole Sauce and Chayote Succotash (Bobby Flay)

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Ingredients:

Serving

1/4 cup pure olive oil
2 yellow corn tortillas, coarsely chopped
1 red onion, chopped
4 cloves garlic, chopped
1/4 cup pumpkin seeds
3 cups lobster stock or clam stock
2 roasted yellow peppers, peeled, seeded and chopped
1 ripe mango, peeled, and chopped
2 tomatillos, husked and chopped
2 tbsp golden raisins
1/2 - oz chopped white chocolate
1 tbsp honey
pinch cloves
salt and freshly ground white pepper
4 tuna fillets, 6 oz each
2 tbsp olive oil
2 chayote
3 tbsp olive oil
1 small red onion, finely chopped
2 cloves garlic, 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 tbsp unsalted butter
2 tbsp fresh lime juice
2 tbsp chopped cilantro
salt and freshly ground pepper

Directions:

Yellow Mole:
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. 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 with 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.
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. 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.
Succotash:
Preheat oven to 400 degrees F. 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.
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.
Scoop the mixture into the roasted chayote shells.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	832.86 Kcal (3487 kJ)
Calories from fat	446.96 Kcal
		% Daily Value*
Total Fat	49.66g	76%
Cholesterol	64.86mg	22%
Sodium	482.28mg	20%
Potassium	1035.76mg	22%
Total Carbs	73.79g	25%
Sugars	35.09g	140%
Dietary Fiber	10.24g	41%
Protein	24.88g	50%
Vitamin C	150.9mg	251%
Vitamin A	1.2mg	42%
Iron	18.1mg	100%
Calcium	151.6mg	15%

Amount Per 100 g
Calories	110.6 Kcal (463 kJ)
Calories from fat	59.35 Kcal
		% Daily Value*
Total Fat	6.59g	76%
Cholesterol	8.61mg	22%
Sodium	64.04mg	20%
Potassium	137.54mg	22%
Total Carbs	9.8g	25%
Sugars	4.66g	140%
Dietary Fiber	1.36g	41%
Protein	3.3g	50%
Vitamin C	20mg	251%
Vitamin A	0.2mg	42%
Iron	2.4mg	100%
Calcium	20.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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