Olé! Steal this Mexican tuna recipe
Find out how to make this salsa-spicy fish dish – from chef Freddy Sanchez, of Adobo Grill in Chicago — in your home kitchen
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Henry McGill Design |
Recipes from TODAY |
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THIS WEEK: Atun con Calabasa Rostisada en Salsa de Aguacate, from Adobo Grill in Chicago
Dia de los Muertos, Day of the Dead, is a Mexican ritual celebrated October 31st to November 2nd. It all started about 500 years ago when Spanish conquistadors came to Mexico and encountered natives performing a ritual that seemed to mock death. Today people celebrate this time with wooden skull masks and dances to honor the dead. In Chicago, Adobe Grill will be celebrating this event with a special menu that includes this “deathly” delicious dish, Atun con Calabasa Rostisada en Salsa de Aguacate (Grilled Ahi Tuna, Roasted Butternut Squash, and Hass Avocado).
About the chef:
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Freddy grew up watching his mother and grandmother create beautiful dishes such as tamales, moles and guisados in handmade clay pots at their kiosk in the local Mercado. He was always fascinated by the hard work that went into preparing the food as well as the different flavors of the Mexican ingredients.
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In 2003, Freddy seized the opportunity and made the move to Adobo Grill, where he has been enticing guests with his various styles of cooking. With items such as “Ceviche,” “Camarones en Escabeche” or assorted “moles,” Freddy is setting the city’s taste buds alive. “It is great to see the guests, friends and family enjoy my food. It makes me feel proud of my culture and where I come from.”
Atun con Calabasa Rostisada en Salsa de Aguacate
Served at Adobo Grill for $19.95. This recipe is meant to serve 4, and is made available courtesy of Hass Avocados from Mexico.
INGREDIENTS
Peel and wash the tomatillos, then cut each in half. Chop the onion, garlic, chile serranos, and cilantro. Cut the avocado in half and remove the pit. Scoop the avocado out with a spoon. Put above ingredients in a food processor or blender and blend. Add the milk and water. Salt and pepper to taste. Purée until everything is incorporated and smooth (if the mixture is too thick, add a little more water). Set aside.
MANAGE YOUR RECIPES
INGREDIENTS
Roasted Butternut Squash
Preheat oven to 350° degrees. Cut squash in half. Scoop out the seeds. Spread butter on the squash. Place the squash in a sheet pan and cover with a foil. Bake the squash for approximately 45 minutes to an hour, until golden brown and soft. Take the squash out of the oven and let cool. Scoop out the pulp and discard the skin. Place the squash in a bowl. Sauté onions and chile chipotle, then add it to the butternut squash. Mash everything to a smooth consistency.
MANAGE YOUR RECIPES
INGREDIENTS
Tuna
Turn on the grill to high heat or 400° degrees. Season the tuna with salt and pepper, and rub with olive oil. Brush the grill with some oil. Place the tuna on the grill and cook for two minutes on each side.
MANAGE YOUR RECIPES
To plate the dish
Put some of the butternut squash purée on a plate. Gently place the tuna on top of the purée. Drizzle sauce around the dish. Serve immediately.
Adobo Grill — Wicker Park
2005 W. Division St.
Chicago, IL 60622
773-252-9990
www.adobogrill.com
and
Adobo Grill — Old Town
1610 N. Wells St.
Chicago, IL 60614
312-266-7999
www.adobogrill.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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