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"This is a playful and lighter spin on classic nachos and a simpler version of a very popular dish that was on the menu at Mesa Grill for many years. Here I use a bottled mango-habanero sauce and high-quality tortilla chips from a bag—even chefs enjoy shortcuts from time to time. Serve with margaritas." –Bobby
Bobby's Pro Tip: To make chipotle in adobo puree, empty a can of chipotles in adobo into a blender, rinse the can with cold water and add half of the water to the blender and puree until smooth. Scrape into a bowl. The puree will last in an airtight container refrigerated up to a month and frozen up to 3 months.
For the avocado crema, place avocado, garlic, jalapeños, lime juice, and ¼ cup cold water in a blender. Season with salt and pepper and blend until smooth, adding a bit more water as needed to achieve the desired consistency.
For the nachos, whisk the mustard, oil, and chipotle puree in a large bowl until combined. Add the tuna, capers, cilantro, and scallions and gently fold to combine. Season to taste with salt and pepper.
Mound the tuna in the center of a platter. Serve with the avocado crema, mango hot sauce, and chips on the side. (Alternatively, spread the crema and hot sauce on the platter under the tuna).