Tuna Steaks With Guacamole And Salsa Cruda Recipe - Cooking Index
Tuna Steaks With Guacamole And Salsa Cruda Recipe - Cooking Index
| Tortilla Chips | ||
| 2 cups | 474ml | 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 (small) | |
| 1 tablespoon | 15ml | Sour cream |
| 1 tablespoon | 15ml | Chopped cilantro |
| 1 teaspoon | 5ml | 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 (small) | |
| 1 | Jalapeno pepper - seeded and chopped (small) | |
| 1 tablespoon | 15ml | Chopped cilantro |
| Tuna | ||
| 2 | Fresh tuna steaks, 8 oz ea - (about 3/4" thick) | |
| 1/4 cup | 59ml | Sour cream - for garnish |
| 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.
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.