Ingredients
1
cup distilled white vinegar
1
2-inch piece canela** or cinnamon stick
1
pound red-skinned potatoes
1
pound 1-inch-thick ahi tuna steaks
1/4
cup chopped white onion
3
tbsp chopped fresh parsley
2
tbsp apple cider vinegar
1
tbsp chopped fresh cilantro
4
ounces mixed baby greens
1
large avocado, halved, pitted, peeled, cut into 12 slices
Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
*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.
6.
**Mexican cinnamon sticks with a delicate, floral flavor.
Columbus Restaurants
