Ingredients

2 tablespoons canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
2-4 tablespoons honey, (depending on the sweetness & ripeness of the mango)
1 cup white wine vinegar
Salt

1. Heat oil in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add mangoes and habanero and cook for 5 minutes, stirring often. Add the honey and vinegar and cook over low heat for 10-15 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of water. Strain mixture through a strainer set over a small bowl; season with salt.

Avocado Crema
2 ripe Hass avocados, peeled, pitted and chopped
2 cloves garlic, chopped
2 roasted jalapenos, peeled and chopped
Juice of 1 lime
Salt and freshly ground black pepper
cup canola oil

Place avocado, garlic, jalapeno, lime juice, cup cold water, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

Tuna Tartare
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons chipotle pepper puree
1 lbs fresh tuna, cut into -inch dice
3 tablespoons capers, drained
cup chopped cilantro, plus more for garnish
cup finely sliced green onion
Salt and freshly ground pepper
Blue and white tortilla chips

1. Whisk together the mustard, oil and chipotle puree in a large bowl until combined. Add the tuna, capers, cilantro and green onion and gently fold to combine.
2. Pour the avocado crema onto one side of a large platter and pour the mango hot sauce onto the other side. Mound the tuna in the center of the platter. Serve with chips on the side.

Description

2 Tablespoons Canola Oil 1 Small Spanish Onion, Finely Chopped 2 Cloves Garlic, Finely Chopped 2 Ripe Mangoes, Peeled, Pitted And Coarsely Chopped 1 Habanero, Chopped 2-4 Tablespoons Honey, (depending On The Sweetness & Ripeness Of The Mango) 1 Cup

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