TUNA TOASTATA WITH CHILI MAYONNAISE ENJOY DAN:

TUNA TOASTATA WITH CHILI MAYONNAISE by CHEF DAN:

Serves 4

INGREDIENTS:

8 corn tortillas (6-inch each)

3 tablespoon olive oil

3/4-cup mayonnaise

2 tablespoons lime juice

1 tablespoon tequila

3/4-teaspoon chipotle powder

1/2-teaspoon cumin

1/2-cup pimiento stuffed olives, plus brine from the jar

1 garlic clove, smashed

1-12-ounce fresh salsa Verde

1 pound sushi-grade tuna, cut into 1/4-inch cubes

Avocado, cut into 1/4-inch cubes

3 scallions, (green part only) bias sliced into 1/2-inch lengths

3 tablespoons sunflower seeds

DIRECTIONS: (heat oven to 350 F)

1.   Cut 2 rounds from each tortilla with a 3-inch cookie cutter.

2.   Brush both sides of tortillas with 1 tablespoon olive oil.

3.   Sprinkle with smidgen of salt, place rounds on a cookie sheet.

4.   Bake until crisp and edges are golden, 10-12 minutes.

5.   Remove from oven and set-aside

6.   Whisk together remaining oil and 8 ingredients in a bowl.

7.   Place tuna, avocado, 2/3-of scallions and 2 tablespoons sunflower seeds in another bowl.

8.   Pour dressing over the top and gently stir to coat.

9.   Trying not to break up the avocado.

10.                Spoon tuna mixture onto tortilla rounds.

11.                Top with remaining sunflower seeds and scallions.

ENJOY DAN:                             SHARING LIFE LOVE AND FOOD!!