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Tex Mexican
Tex Mex Tostados

Cullen's Black Bean Mango Salsa Tuna Pepper Vinaigrette Tostado

BLACK BEAN MANGO SALSA
1 cup cooked or canned black beans drained
1 med mango peeled, and
    coarsely chopped - (abt 1 cup)
1/2 cup finely-chopped red onion
1 x jalapeno stemmed, seeded,
    and finely diced
1/2 cup coarsely-chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
    Salt to taste
    Freshly-ground white pepper to taste
ROASTED YELLOW PEPPER VINAIGRETTE
2 x yellow bell peppers roasted, peeled,
    and coarsely chopped
1/4 cup red wine vinegar
1 tbl chopped red onion
2 x roasted garlic cloves
1 tbl honey
1 tsp chipotle puree
3/4 cup olive oil
    Salt to taste
    Freshly-ground black pepper to taste
SEARED TUNA
2 tbl olive oil
    Salt to taste
    Freshly-ground black pepper to taste
3 x tuna steaks, 1/4" thk - (6 oz ea)
ASSEMBLY
2 cup peanut oil
7 x flour tortillas - (6" dia)
    Julienned jicama
    Vinaigrette
    (juice of ? lemon, 3 tbspns olive oil, and salt & pepper to taste)
20 x cilantro leaves

 Method :
Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt and white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2-inch squares just before serving.
Assembly: In a medium skillet over high heat, heat the peanut oil to 375 degrees or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside.
For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.