1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
4 2-inch flour tortillas cut into by 1-inch rectangles
3 tablespoons cilantro leaves fresh chopped
0.3 cup green onion finely sliced
1 haas avocados diced pitted ripe peeled finely
2 teaspoons honey
32 servings kosher salt
32 servings kosher salt and pepper black freshly ground
3 tablespoons juice of lime fresh
2 tablespoons mustard oil
1 tablespoon olive oil
12 ounces sushi grade tuna diced finely
Equipment
bowl
frying pan
paper towels
blender
Directions
Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp.
Drain on a plate lined with paper towels and season with salt.
Combine all ingredients in a blender and blend until smooth.
Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.
