Tuna with Pineapple Mango Salsa
J. Gilberts at West County Center
Ingredients:
1 Ring Mold 2 ¾ - 1 3/8
2 TBS Spicy Pineapple Mango Salsa
2 TBS Avocado Salsa
2 oz Ahi Tuna ¼ dice
¼ tsp Salt and Pepper blend
2 tsp Cilantro Oil
¾ tsp Sriracha Sauce
White Corn Tortillas sliced in half
Salt (as needed)
Directions:
Place ring mold in the center of a small rimless bowl and pack the pineapple mango salsa in bottom of mold. Pack the avocado salsa on top of the pineapple mango salsa in the mold.
Dice tuna in to ¼ inch cubes. Place tuna in a chilled bowl season with salt and pepper and mix well. Pack seasoned tuna on top of avocado salsa in ring mold. Remove ring mold.
Make a tight pool of cilantro oil all the way around pineapple mango salsa. Squirt sriracha sauce in three evenly spaced dots in cilantro oil.
Deep fry tortilla halves until crisp and golden brown. Drain well and season with salt. Fan the tortilla to the top of the bowl.