Food Network: Seared Tuna Tostada with Black Bean Mango Salsa

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Seared Tuna Tostada with Black Bean Mango Salsa
1999 by Bobby Flay. All rights reserved.

Ingredients
Black Bean Mango Salsa:
1 cup cooked or canned black beans, drained
1 medium mango, peeled and coarsely chopped (about 1 cup)
1/2 cup finely chopped red onion
1 jalapeno, stemmed, seeded and finely diced
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
Salt and freshly ground white pepper

Directions

Combine first 7 ingredients in a large bowl. Season to
taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1
day ahead. Bring to room temperature 1 hour before serving.

Ingredients
Roasted Yellow Pepper Vinaigrette:
2 yellow bell peppers, roasted, peeled and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon chopped red onion
2 cloves roasted garlic
1 tablespoon honey
1 teaspoon chipotle puree
3/4 cup olive oil
Salt and pepper

Directions
Combine all ingredients in a food processor and
process until smooth. Season with salt and pepper.

Ingredients
Seared Tuna:
2 tablespoons olive oil
Salt and freshly ground pepper
Three 1/4-inch thick tuna steaks (6 ounces each)

Directions
In a large saute pan over high heat, heat the oil
until it begins to smoke. Season each steak with salt and pepper to taste and cook

for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10
seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares
just before serving.

Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds
Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3
tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette
20 cilantro leaves

In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until
an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp,
about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each
tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top
jicama with a thin layer of salsa and place a piece of grilled tuna on top.

Garnish with a cilantro leaf and yellow pepper vinaigrette.