Grilled Tuna with Black Bean Chili, Avocados and Fried Tortillas

Perfect dish for summertime entertaining

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onions
Salt
Freshly ground black pepper
1 jalapeno, stemmed, seeded and chopped
1 tablespoon chopped garlic
1 cup dried black beans
8 cups chicken stock
Juice of one fresh lime
Emeril's Original Essence
2 teaspoons chili powder
2 teaspoons cumin
1/4 cup chopped fresh cilantro
1 tablespoon butter
4 (6-ounce) fresh tuna steaks
6 (8-inch) corn tortillas, cut into 1/8-inch strips
1 recipe Avocado Puree

Instructions

Preheat the grill. Preheat the fryer. Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onions, season with salt and pepper, and cook, stirrin, until the onions are soft, about 2 minutes. Add the jalapenos, garlic and beans. Cook for 1 minute. Season with Essence. Stir in the stock and lime juice, and season with chili powder and cumin. Bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour or until the beans are tender. Reseason the beans with salt and pepper. Stir in the cilantro and butter. Remove from the heat. Season the tuna with olive oil and Essence.

Place the tuna on the grill and cook for 2 minutes on each side for rare. Remove from the grill. Place the tortilla strips in the hot oil and fry until crispy, about 2 minutes. Remove from the oil and drain on a paper towels. Season the tortillas with Essence. Season with salt and pepper. To assemble, spoon the Black Bean Chili in the center of each plate. Place the tuna on top of the chili. Drizzle the tuna with the Avocado Puree. Garnish with the fried tortillas.

Yield: 4 servings