Name: Tuna Steaks with Guacamole And Salsa Cruda
Ingredients: === TORTILLA CHIPS ===; 2 c Vegetable oil; or more, for deep-frying; 4 Corn tortillas; 8. dia, cut into thin strips; === GUACAMOLE ===; 1 Avocado; peeled and diced; Juice of 1 small lime; 1/2 sm Red onion; diced; 1 tb Sour cream; 1 tb Chopped cilantro; 1 ts Chopped garlic; Salt; to taste; Freshly-ground black pepper; to taste; Southwest Spice; see * Note; === SALSA CRUDA ===; 3 Ripe tomatoes (such as Roma); diced; Juice of 1 small lime; 1/2 sm Red onion; diced; 1 sm Jalapeno pepper; seeded and chopped; 1 tb Chopped cilantro; === TUNA ===; 2 Fresh tuna steaks; 8 oz ea, (about 3/4. thick); 1/4 c Sour cream; for garnish; Cilantro sprigs; for garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains		Essnce12	2	servings

INGREDIENTS

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

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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