Tuna steaks with guacamole & salsa cruda
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === tortilla chips === | |
| 2.00 | cup | vegetable oil; or more, for deep-frying |
| 4.00 | corn tortillas; 8 dia, cut into thin str | |
| 1 | === guacamole === | |
| 1.00 | avocado; peeled and diced | |
| 1 | juice of 1 small lime | |
| ½ | small | red onion; diced |
| 1.00 | tablespoon | sour cream |
| 1.00 | tablespoon | chopped cilantro |
| 1.00 | teaspoon | chopped garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | southwest spice; see * note | |
| 1 | === salsa cruda === | |
| 3.00 | ripe tomatoes (such as roma); diced | |
| 1 | juice of 1 small lime | |
| ½ | small | red onion; diced |
| 1.00 | small | jalapeno pepper; seeded and chopped |
| 1.00 | tablespoon | chopped cilantro |
| 1 | === tuna === | |
| 2.00 | fresh tuna steaks; 8 oz ea, (about 3/4 thic | |
| ¼ | cup | sour cream; for garnish |
| 1 | cilantro sprigs; for garnish | |
Directions
* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection.
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 Spice. 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 stove-top 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.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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