Recipe
Tuna Steaks With Guacamole And Salsa Cruda
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE55 [4]
- Dish Type: Entree [5]
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