Eat This Now: Chef Adrianne Calvo’s Hawaiian Nachos (Recipe Included!)

Chef Adrianne Calvo, executive chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar and author of four cookbooks, has created a new recipe to capture the flavors of Hawaii in just one bite.

According to Calvo, “Sometimes we do not need a photograph to relive a fun and vibrant memory of an exotic far off land; sometimes the memory can be brought back with just a taste, a bite. Certain flavor profiles and aromas or the arrangement of ingredients can bring us right back to where ‘it’s five o’clock somewhere.'”

Chef Calvo’s recipe for Hawaiian nachos uses big, bold flavors that will have your tastebuds saying “Maholo!” Check out the recipe below:

Hawaiian Nachos Recipe

Ingredients

• 2 corn tortillas, quartered, fried crispy
• 2 garlic cloves, minced
• 1 tablespoon cilantro, minced
• 1 teaspoon lime juice
• 1 teaspoon honey
• 1/4 cup mayonnaise
• 1/4 lb. Blue Fin tuna, fillet
• 1 teaspoon brown sugar
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup pineapple, chopped
• 1/4 cup Hass avocado, chopped
• 1 tablespoon cilantro
• Pinch kosher salt
• 1 teaspoon lime juice
• 1 teaspoon black sesame seeds
• 1 tablespoon mayonnaise
• 1 teaspoon ketchup
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon horseradish
• 1 teaspoon Tabasco hot sauce
• Scallions for garnish

Method

1. Preheat fryer to 375 degrees F. Season tuna fillet with brown sugar, garlic salt and pepper.
2. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing.
3. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey and mayonnaise. Set aside.
4. In another mixing bowl, combine pineapple, avocado, cilantro, salt, lime and black sesame seeds. Set aside.
5. In a third mixing bowl, make the lava aioli by whisking together mayonnaise, ketchup, cayenne pepper, horseradish and Tabasco.
6. To assemble, slice tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, and place tuna on top. Add a spoonful of the pineapple-avocado relish and then top with lava aioli. Garnish with scallions.

For more recipes, visit Chef Adrianne Calvo online or follow her on Facebook and Instagram.

• Photos: Adrianne Calvo