YIELD: 10 servings
| 1½ lbs. | seedless red California grapes, quartered |
| 1 cup | chopped cilantro |
| 1 | red onion, chopped |
| 2 Tbsps. | minced garlic |
| 1 Tbsp. | sherry vinegar |
| 2 Tbsps. | red-wine vinegar |
| salt and pepper to taste | |
| ½ cup | cilantro |
| ½ cup | Italian parsley |
| 2 cups | canola oil |
| 10 | (6 to 7 oz.) ahi tuna fillets |
| kosher salt, as needed | |
| ground almonds, as needed | |
| canola oil, as needed | |
1. For red-grape cilantro salsa: Toss all ingredients together and chill for 2 hours.
2. For cilantro oil: Blanch cilantro and parsley in heavily salted boiling water for 20 seconds, then shock in ice bath. Squeeze cilantro and parsley dry. Purée with oil in blender until smooth (about 2 minutes). Reserve.
3. For ahi tuna per portion: Season 1 ahi fillet with kosher salt. Press each side firmly into ground almonds (about 10 oz. for each fillet). In very hot sauté pan with 1 Tbsp. oil, sear fillet 1 minute on each side. Slice tuna and fan (5 to 6 slices) on plate. Top with red-grape cilantro salsa and drizzle plate with cilantro oil.
Recipe by Chef Mauro Bettini, Taos, N.M.