Try this Tuna Steaks with Guacamole And Salsa Cruda recipe, or contribute your own.
Suggest a better description* 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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Serving Size: 1 Serving (831g) | ||
Recipe Makes: 2 | ||
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Calories: 1928 | ||
Calories from Fat: 1527 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.6g | 226 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 104g | ||
Polyunsanturated Fat 44.6g | ||
Cholesterol 116.1mg | 36 % | |
Sodium 151.1mg | 5 % | |
Potassium 2215.6mg | 58 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 36g | ||
Protein 61.2g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1928
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