Spicy Tuna Tostadas
Yield: 12 mini tostadas
INGREDIENTS:
Mango Vinaigrette:
- ½ cups Fresh Mango (Puréed)
- 1/8 cup Water
- 1/8 cup Rice Wine Vinegar
- 1/8 cup Lime Juice
- 1/3 cup Olive Oil, blend
- Salt, kosher (To taste)
- Sugar, granulated (To taste)
- In a bowl combine all of the ingredients. (For ½ cup puréed mango, requires ½ or 1 mango usually depending on size.)
- Slowly wisk in the oil until all is combined.
- Season with the sugar and the salt.
- 6 oz. Fresh Ahi Tuna (Raw)
- ¼ cup Whole Black Beans (Cooked)
- 1 Tbsp. Serrano Peppers, chopped
- 1 Tsp. Chipotle Peppers, chopped
- 2 Tbsp. Olive Oil
- Fresh Lime Juice (1 lime)
- Salt, kosher (To taste)
- Black Pepper (To taste)
- Crispy Tortilla Chips (cut round) - 12 Each
- 1 oz. Micro Cilantro
- 4 Tbsp. Mango Vinaigrette
- Dice the tuna in small cubes.
- Combine the tuna with the remaining ingredients.
- Make sure you mix well.
- * Make sure that you taste the peppers to determine how spicy they are and adjust the amount based on time of year.
- * Do not mix the ingredients until you are ready to serve. As soon as you mix the lime juice with the tuna, it will start to cook the fish.
- Place the tuna mixture on top of each tostada.
- Mix the micro cilantro with the mango vinaigrette.
- Top each of the tostadas with the cilantro.
- Drizzle the finished tostadas with a little of the remaining vinaigrette.
Website: www.vervehg.com
About Matthew Silverman/Executive Chef / Co-CEO/Verve Hospitality Group:
From dishwasher to celebrity chef and restaurant owner, Matthew Silverman's career is as diverse as it is interesting, especially considering that he is only 31 years old. Starting as a musical prodigy and evolving into an Executive Chef working for top restaurants and resorts in Las Vegas, Silverman has cooked for some of the word's leading celebrities. He has been profiled in multiple publications and television programs, but it is ultimately Silverman's creative abilities and "focus on the food" that keeps customers coming back for more. Currently as the Executive Chef and Co-CEO of Verve Hospitality Group which maintains multiple restaurants located in the upscale community of Danville, California, Silverman and his team strive to always provide an overall "experience" for their guests while remaining focused on the core concept that good food always comes first. Always aiming for perfection, Silverman and Verve Hospitality Group plan to expand their portfolio of restaurants and bars which will remain focused on superb cuisine and a world-class experience.
Prior to becoming a chef, Matthew Silverman was a musical prodigy. At the age of 17, he graduated from Van Nuys High School in California where he had already spent a handful of years studying music and performing with the Los Angeles Philharmonic. By choice, Silverman ended his musical career before he was even old enough to vote and followed his passion straight into the kitchen of Wolfgang Puck.
At 18, Silverman moved to Las Vegas to enroll in the Community College of Southern Nevada's culinary program, one of the top programs in the country. He actually began his career working as a dishwasher in one of Puck's local restaurants. His talents were not overlooked and he quickly moved up the ranks in the restaurant. Seven years later, Silverman was the youngest chef ever within the Wolfgang Puck organization to be named Executive Chef. His tenure with Puck's restaurant group included the opening and managing of nine different restaurants across the country.
Eventually, Silverman grew tired of traveling and began searching for opportunities closer to home. At this time Michael Corrigan, a Las Vegas-born businessman with an endless imagination and a relentless passion for great food, was looking for a new Executive Chef for his western-themed RoadRunner restaurants. Following several interviews, countless phone calls and numerous cooking demonstrations, Silverman found a new home and quickly put his mark on the menu.
Corrigan and Silverman then opened an entirely new type of restaurant concept within the first six months of their working relationship, Agave Comida y Tequila, in Las Vegas' exclusive Summerlin community. Knowing Silverman's creative talents, Corrigan named him Corporate Executive Chef for all restaurants. Always on the forefront of innovation, Silverman and Corrigan continued to push the evolution of the company's restaurant portfolio. 2006 marked a new chapter for the company with the launch of the newly designed RoadRunner Restaurant and the launch of what has become the new standard for architectural excellence and interior design for restaurants in Las Vegas, Vintner Grill. A lively American bistro and wine bar, Vintner Grill's menu features contemporary American dishes with Mediterranean influences. Bringing a sense of casual elegance, Vintner Grill's fresh and modern interior is only surpassed by its cuisine.
In November 2007, Silverman presented his cuisine at the prestigious James Beard House in New York City. Selected as a rising star in the culinary world, the James Beard House opportunity allowed many in the culinary world to take note of Silverman's abilities. In 2008, Silverman was selected to be a Chef Ambassador for the Wisconsin Artisan Cheese Council.
Never one to rest, Silverman, in partnership with noted restaurant specialist, Thomas Bensel, formed Verve Hospitality Group (VHG) in 2009. As part of the high-end shopping complex, Blackhawk Plaza, in Danville, California, the company will open Stomp – an upscale wine lounge specializing in small plates, Coa – a contemporary Mexican restaurant, and Laurus – a casually elegant European inspired bistro featuring cuisine inspired from Southern Europe and the Mediterranean. With future restaurants already in the works and frequent travel between Las Vegas and the San Francisco Bay Area, Silverman remains committed to his passion, providing great food and a great experience.
