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Hawaiian Nachos with Pineapple Avocado Relish and “Lava” Aioli Recipe

hawaiian nachosTalented chefs today are tossing out the rules and creating recipes that put together unusual ingredients and mix different cultural culinary traditions. When we think of nachos, a perfect warm weather dish, we generally think about Mexican ingredients—beans, cheese, chilies, meats. But when Adrianne Calvo, Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami, Florida, thinks about nachos, he thinks Hawaiian—freshly grilled tuna, pineapple, avocadoes, black sesame seeds. It’s a fun and beautiful twist on a tasty treat.

Chef Adrianne is host of “Maximum Flavor Live” on NBC’s 6 in the Mix and author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015),

Recipe courtesy Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar.

Serves 2

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


Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. 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.

Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside.

In another mixing bowl, combine pineapple, avocado, cilantro, salt, lime, and black sesame seeds. Set aside.

In another bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco.

To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.