| 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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