Whisk Mojo Marinade ingredients together in a bowl large enough to hold tuna.
Crush potato chips as fine as possible and reserve in a separate mixing bowl.
Sprinkle tuna with salt and pepper and place in a bowl with Mojo Marinade and turn to coat. Marinate for about 1/2 hour, then remove from marinade. Press both sides of tuna into bowl of chips until well coated.
Heat heavy-bottomed non-stick sauté pan over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and pan sear for 2-3 minutes on each side. Remove tuna and slice in half. Top with chile sauce and serve with jasmine rice and sliced fruit.
Tracy’s Tasting Notes: You could definitely go red or white with this dish—whichever suits your mood. A crisp, minerally white would be lovely to balance the citrus flavors in the marinade—and a slightly chilled, good-quality Beaujolais would be a wonderful option for a red. Try: Pala Crabilis Vermentino di Sardinia ($13.99) or Pierre-Marie Chermette Beaujolais Cuvee Traditionnelle ($16.99).
Words by Tracy Anderson / Recipe courtesy of Chef Joe Dunn, Island Merchant, and Pirate Shellfish