One of the things I really enjoy is grilling. There is something I just love about primal cooking over direct fire, even if it is the modern convenience of a gas grill. 😮 I love the outdoors, the fresh smell of nature and the joy of watching all the little critters that visit our little backyard. So, when we get the opportunity, we grill and dine on the porch under the arbor. Grilled tuna chalupas with crazy corn (Baby Lady’s name for Mexican Style Grilled Corn on the Cob (Elotes Asados)) and grilled green onions. Pretty nice spread, don’t you think?
Now, I started this post on a lazy Sunday morning (July 20). It was 66 F outside with a projected high of 85 F. Mind you, this is Texas in the middle of July!!!! Normally, by now we are cranking out high 90s and 100+ F temperatures daily. It stays this way through mid-September when it rolls back into the low 90s to mid-80s F. Two days before, however, we had broken the record for low temperature in July with a morning temperature of 65 F. 65 F is simply unheard of in Texas in late July. The high that day was 77 F. We had gotten much needed rain, a little respite from the drought that has plagued the State for 3 years and 3 beautiful days. It has simply been one of those summers we desperately needed. Today, it’s August 5, 2014, and we have only had 5 days over 100 F for the year. That is amazing! Typically, by now we would have at least 10 – 12 days of 100 F or more. The average number of days of 100 F or more for the year is 19 days with the bulk of those days coming in July and August when the heat simply saps all of your energy and the electric bills are sky high. Because Dallas has so many lakes surrounding it, it has relatively high humidity for being so far inland. As a result, it’s not unusual during August to look at the temperature at 9:30 pm and see it’s still anywhere from 95 F and 100 F depending upon how hot it was earlier in the day. When it gets this hot, grilling outdoors simply isn’t any fun. So, when you get beautiful days when you can grill and dine outside, we try to take advantage of it. This post was one of those days – a lovely, cool, summer day on July 19 (yes, it has taken me this long to get time to complete this post – heavy sigh).
It was a beautiful day as we had experienced some early morning showers. Not a lot of rain, mind you. Just enough to water the lawn and garden, keep the temperatures at bay and leave large, white, fluffy clouds in the blue sky as the day progressed. Pretty nice day. On days like these I get the urge to grill and eat on the patio. So, off to the market I went to see what I could find. They had some beautiful, fresh Ahi tuna, some very nice, ripe Hass avocados, and some nice green onions. Now, Baby Lady makes a fabulous avocado cream that goes beautifully with grilled fish. Everybody who has ever tried it has loved it. Some have even gone so far as saying they like it better than guacamole, especially for topping. So, seeing the beautiful avocados and tuna a plan began to form in my head and this is what we did.
Avocado Cream Ingredients
- 1 avocado, peeled and pitted
- 3 Tbsp sour cream
- 2 limes, juiced
- 1 small handful of cilantro
- 1 Serrano chile (2, if you like it way hotter, i.e. “mo hotta, mo betta”)
- 1/2 tsp salt
- 1/4 tsp black pepper
Make the Avocado Cream
Rough chop the Serrano chile and place in the food processor.
Add the cilantro
Slice the avocado – look how beautiful this avocado was, perfectly ripened.
Scoop out the avocado flesh and add to the food processor.
Add lime juice
Now, add the sour cream.
finish with a touch of salt, to taste.
Process until smooth and creamy.
Adjust seasoning to your taste. Baby Lady actually got this a little hot and added another tablespoon of sour cream and a touch more salt on this batch.
Place in a zip lock bag and refrigerate until ready to use.
Make the Tuna
Season the tuna with some ancho chile rub.
Place tuna over high heat and sear.
Remove tuna from grill and allow to rest for a few minutes. Then cut tuna into chunks.
Place a tostada on a plate. Snip a corner of the baggie and, using it as a pastry bag, add a little of the avocado cream to the bottom of the tostada.
This helps everything stay somewhat in place on the tostada as you eat it. Now, add a little shredded lettuce.
Next, the tuna.
A little more avocado cream, just because it’s soooooo good!
Same sliced radishes.
Some halved grape tomatoes.
Finish with some lime pickled red onions.
Serve with some freshly grilled green onions and a little crazy corn on the side – Enjoy!