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Tuna Steaks With Guacamole And Salsa Cruda

  • Yield: 2 servings


  • Tortilla Chips:
  • 2 or more cups vegetable oil, for deep-frying
  • 4 8-inch corn tortillas, cut into thin strips
  • Guacamole:
  • 1 avocado, peeled and diced
  • Juice of 1 small lime
  • 1/2 small red onion, diced
  • 1 tablespoon sour cream
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chopped garlic
  • Southwest seasoning, for sprinkling
  • Salsa Cruda:
  • 3 ripe tomatoes (such as Roma), diced
  • Juice of 1 small lime
  • 1/2 small red onion, diced
  • 1 small jalapeÒo pepper, seeded and chopped
  • 1 tablespoon chopped cilantro
  • Tuna:
  • 2 8-ounce fresh tuna steaks (about 3/4-inch thick)
  • Salt and pepper
  • 1/4 cup sour cream, for garnish
  • Cilantro sprigs, for garnish


  • Make tortilla chips: In a deep-fryer heat oil over medium-high heat. When hot, add tortilla strips and fry until crisp and golden, about 1 minute. Remove strips from oil with a slotted spoon, drain on paper towels and sprinkle evenly with salt.
  • Make guacamole: In a bowl combine all guacamole ingredients and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt, pepper and Southwest seasoning. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use.
  • Make salsa cruda: In a bowl combine all salsa cruda ingredients, stirring until well-mixed; season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Make tuna: Heat a stovetop grill or cast-iron skillet until nearly smoking. Season tuna steaks with salt and pepper and sear, about 3 minutes per side, until crusty and browned. For rare, serve immediately; for medium, reduce heat and continue cooking another 3 minutes. To serve, place tuna steaks and tortilla chips on 2 plates, and spoon guacamole and salsa cruda alongside. Garnish decoratively with sour cream and cilantro sprigs.