Directions

1. For the tartare: Place the tuna pieces in a large bowl. In a separate bowl, combine the olive oil, garlic, lime zest, lime juice, chili powder, salt, cumin, and cayenne. Pour over the tuna, then add the red onion and jalapeños and mix well. Gently fold in the avocado. Cover with plastic and place in the refrigerator for 1 hour to allow the flavors to meld.
2. Meanwhile, prepare the aioli: Place the garlic, egg yolk, and salt in the bottom of a medium mixing bowl. Start the KitchenAid Hand Mixer and combine the ingredients on medium low. With the KitchenAid® 9-Speed Hand Mixer running, very slowly drizzle a few drops of olive oil, then increase the Hand Mixer speed to medium high to combine. You should see the egg yolk begin to thicken. Drizzle in a bit more olive oil, blending it completely to combine. Continue to incorporate the oil, beating after each addition. Once half of the oil is incorporated, add it continuously in a thin stream, mixing on high speed all the while. Continue mixing until the aioli is well combined. It will be very thick. Beat in the lime zest and juice, then stir in the diced jalapeño.
3. To serve: Remove the tartare from the refrigerator and stir gently to combine any oils that might have sank to the bottom. Carefully spoon onto a serving plate. Drizzle with jalapeño aioli and top with crushed tortilla chips and fresh cilantro. Serve garnished with lime wedges.