TUNA- AND POTATO-STUFFED ANCHO CHILES

Tuna- and Potato-Stuffed Ancho Chiles image

Yield Makes 6 servings

Number Of Ingredients 18

3 cups water
9 ounces piloncillo*
1 cup distilled white vinegar
1 2-inch piece canela** or cinnamon stick
1/4 teaspoon salt
6 large ancho chiles
1 pound red-skinned potatoes
1 pound 1-inch-thick ahi tuna steaks
1/2 cup olive oil
1/4 cup chopped white onion
3 tablespoons chopped fresh parsley
2 tablespoons whipping cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh cilantro
4 ounces mixed baby greens
1 large avocado, halved, pitted, peeled, cut into 12 slices

Steps:

Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
**Mexican cinnamon sticks with a delicate, floral flavor.