Tuna- And Potato-Stuffed Ancho Chiles

Tuna- And Potato-Stuffed Ancho Chiles
Tuna- And Potato-Stuffed Ancho Chiles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups water

  • 9

    ounces piloncillo*

  • 1

    cup distilled white vinegar

  • 1

    piece canela - (abt 2")** (or cinnamon stick}

  • 1/4

    teaspoon salt

  • 6

    large ancho chiles

  • 1

    pound red-skinned potatoes

  • 1

    pound ahi tuna steaks, 1" thick

  • 1/2

    cup olive oil

  • 1/4

    cup chopped white onion

  • 3

    tablespoons chopped fresh parsley

  • 2

    tablespoons whipping cream

  • 2

    tablespoons mayonnaise

  • 1

    tablespoon fresh lime juice

  • 2

    tablespoons apple cider vinegar

  • 1

    tablespoon chopped fresh cilantro

  • 4

    ounces mixed baby greens

  • 1

    large avocado halved, pitted, peeled, and cut into 12 slices

Directions

* Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar. ** Mexican cinnamon sticks with a delicate, floral flavor. Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds. Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes. Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture. Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette. This recipe yields 6 servings.

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