Adobos are a staple of mexican cooking. They are generally pastes of dried chillies such as ancho, guajillo or chipotle with garlic and various spices and herbs - oregano, thyme, cinnamon, cloves, annatto seeds - and orange juice or a gentle vinegar, such as home-made pineapple or coconut vinegar. Sometimes the garlic and juice or vinegar are omitted and the dry mix is used as a rub on meat. I like it on tuna, which is about as close to meat as fish can get. If the fish is inspired by Mexico, the sauce is inspired by the invaders of Mexico. The Spanish use a LOT of artichokes. Here I have combined slices of cooked hearts with a puree of tomato, garlic, onion, olive oil and a small amount of sherry vinegar.
TUNA ADOBADO WITH A TOMATO & ARTICHOKE SAUCE
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