Tuna steaks with guacamole and salsa cruda

Yield: 2 servings

Measure Ingredient
2 cups Vegetable oil; or more, for deep-frying
4 \N Corn tortillas; 8” dia, cut into thin strips
\N \N === GUACAMOLE ===
1 \N Avocado; peeled and diced
\N \N Juice of 1 small lime
½ small Red onion; diced
1 tablespoon Sour cream
1 tablespoon Chopped cilantro
1 teaspoon Chopped garlic
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Southwest Spice; see * Note
\N \N === SALSA CRUDA ===
3 \N Ripe tomatoes (such as Roma); diced
\N \N Juice of 1 small lime
½ small Red onion; diced
1 small Jalapeno pepper; seeded and chopped
1 tablespoon Chopped cilantro
\N \N === TUNA ===
2 \N Fresh tuna steaks; 8 oz ea, (about 3/4” thick)
¼ cup Sour cream; for garnish
\N \N Cilantro sprigs; for garnish

* 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@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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