Tuna Steaks With Guacamole And Salsa Cruda
| 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 | Red onion, diced | |
| 1 | T | Sour cream |
| 1 | T | Chopped cilantro |
| 1 | t | 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 | Red onion, diced | |
| 1 | Jalapeno pepper, seeded and | |
| chopped | ||
| 1 | T | 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 - {Emerils 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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Nutrition (calculated from recipe ingredients)
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Calories: 2280
Calories From Fat: 2118
Total Fat: 240.5g
Cholesterol: 18.1mg
Sodium: 888.4mg
Potassium: 2102.9mg
Carbohydrates: 36.7g
Fiber: 19.2g
Sugar: 11.7g
Protein: 12.8g