Macadamia Crusted Ahi Tuna

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My 119 lb. yellowfin tuna.

Ingredients:
2 onions, roughly chopped
1 Tbs. ginger, minced
2 Tbs. garlic, minced
2 jalepeños, de-stemmed, roughly chopped
2 cups canned roma tomatoes, strained
2 cups strongly brewed coffee
Salt and pepper to taste
1 lb. purple potatoes, peeled and quartered
2 cups heavy cream
6 cloves garlic
1/4 cup chives
2 pounds ahi tuna, cut into 4 cubes, 2”x2”
1 cup all-purpose flour
3 eggs, beaten with 1 tablespoon water
1 cup macadamia nuts, coarsely ground
1/2 pound salad greens
1 lime, juiced

Preparation:
In a saucepan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepeños.  Add tomatoes and coffee and bring to a simmer.  Using a hand blender, buzz sauce until smooth and check for seasoning.  Adjust with salt and pepper to taste.

For potato purée, boil the potatoes until fork tender.  In a sauce pan, reduce the cream with the garlic cloves by 1/3.  Hand mash garlic then mash with the potatoes.  Adjust seasoning and fold in chives.

Season tuna with salt and pepper.  Dredge the tuna in flour, then eggs, then nuts.  Shallow fry in canola oil on all sides.  Keep the tuna rare inside.

Slice the tuna on the bias forming triangles.  On a large plate, place sauce in the center.  Place a small mound of greens down and drizzle with lime juice.  Top with mashed potatoes then top with tuna.