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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