Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | === TORTILLA CHIPS === |
| 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@...
03-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.