The simple contrast of spicy chipotle (smoked jalapeño pepper) with the sweetness of apples and honey leaves a zing on the palate. Canned chipotle peppers in adobo sauce are a potent “secret weapon” for adding smoky heat. For a real kick, use the whole pepper; for more mild heat, make a slit in the pepper and remove some of the seeds (the source of heat) prior to blending.
- Cook Time
- Prep Time
- 20 tapasServings
- 1 pound thick tuna steak (about 1-inch thick)
- 2 - 3 teaspoons canola oil
- 1 large Granny smith apple, quartered, cored, and very thinly sliced (just wash, don't peel)
- 2 heads Belgian endive, leaves separated
- 2 scallions, green parts thinly sliced
- 1 chipotle pepper (from canned chipotles in adobo sauce)
- ½ cup mayonnaise
- ¼ cup fresh lemon juice (2 lemons)
- ¼ cup honey (or more as needed)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
1. Season tuna steak with kosher salt and freshly ground black pepper on both sides. Heat oil in heavy-bottomed skillet over high heat. Sear on each side for 2 to 3 minutes, leaving center rare; middle should stay a nice, red color.
2. Remove from pan; let rest for 5 to 10 minutes before slicing. Using a sharp knife, thinly slice tuna against the grain.
3. To assemble, platter endive leaves. Place alternating rows of apple and tuna in each leaf (you may have to place on the bias to fit slices and/or cut long tuna slices in half, as needed). Drizzle with sauce (recipe below) and sprinkle with a few scallions.
1. Combine all ingredients in food processor. Process until blended and smooth. Season to taste.