Tuna Steaks with Guacamole And Salsa Cruda

Categories: Essnce12
Yield: 2 servings

=== 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

* 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

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