Recipe
Grilled Tuna With Tortilla Sauce, Black Bean Chili, And Salsa
Ingredients
- 2 cups Black Bean Chili [2]
- 2 1/2 cups Tortilla Sauce [3]
- 3/4 cup Tomato Corn Salsa [4]
- 6 skinless and boneless yellowfin tuna steaks (about 6 to 7 ounces each)
- 2 tablespoonsEmerilís Southwest Seasoning [5]
- 2 tablespoons olive oil
- 6 sprigs fresh cilantro
Directions
- Prepare the Black Bean Chili, and keep warm. Prepare the Tortilla Sauce, and keep warm. Prepare the Tomato Corn Salsa, and set aside.
- Sprinkle the tuna steaks on both sides with the Southwest Seasoning and use your hands to coat the fish.
- Heat the oil in a large skillet over high heat. When the oil is hot, add the tuna and sautÈ for 2 minutes on each side for rare, 3 minutes on each side for medium rare.
- To serve, pour a generous 1/3 cup of the Tortilla Sauce in each of 6 plates, and top each with a tuna steak. Spoon 1/3 cup Black Bean Chili on each tuna steak and top with 2 tablespoons Tomato Corn Salsa. Garnish with a sprig of cilantro.
Recipe Details
- Source: Emeril's New New Orleans Cooking [8]
- Dish Type: Entree [9]
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