CELLAR ON GREENE Rare Seared Yellowfin Tuna Nachos

October 25, 2011

Mr. Friendly’s has become the complete manifestation of it’s owners’ philosophy of using locally grown, seasonal ingredients to create unique, artisan interpretations of traditional southern dishes.  To demonstrate just a sampling of what he produces for Columbians during a typical busy day, Ricky Mollohan (owner) took some time after lunch service at Mr. Friendly’s (and before dinner service at all three of his restaurants), to personally prepare three different dishes (one from each) that he encourages the home chef to try.


  • 1 large bag of tri-color tortilla chips
  • 1 1/2 lbs fresh #1 Yellowfin or Bluefin Tuna Sashimi
  • 1 bunch cilantro
  • 1 cup sour cream
  • 1/2 lb pepper jack cheese, grated
  • 1 large green tomato-diced
  • 1 lime-juiced
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 red bell pepper, seeded and diced
  • 1/2 sweet onion-diced



Preheat oven to 400 degrees.

To prepare the Tuna, it should be cut to 1/2 inch slices for searing.  Season the Tuna with a mixture of 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp of coriander, 1/2 tsp paprika, and 1/2 tsp cumin.  On medium heat in a sauté pan coated lightly with blended oil, sear Tuna for one minute per side until edges begin to turn white.  Remove Tuna and set aside to cool.  When Tuna is cool, cut into 1/2 inch cubes.

For the Salsa, combine the green tomato, sweet onion, bell pepper, 1/2 of lime juice, and remaining cumin and coriander.  Mix well and set aside.

For the sour cream, combine sour cream, half of the remaining cilantro, and all of remaining lime juice in a bowl and mix until combined (season with salt if necessary).

Arrange tortilla chips on plates and top with pepper jack cheese.  Melt for 2 minutes and carefully remove from oven.

Top with salsa, tuna pieces, cilantro sour cream, and remaining cilantro for garnish.



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