Tuna Steaks with Guacamole And Salsa Cruda - BigOven 123566

Tuna Steaks with Guacamole And Salsa Cruda

Ready in 1 hour

Top-ranked recipe named "Tuna Steaks with Guacamole And Salsa Cruda"

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Try this Tuna Steaks with Guacamole And Salsa Cruda recipe, or contribute your own. "Corn" and "Emeril" are two tags used to describe Tuna Steaks with Guacamole And Salsa Cruda.


Ingredients

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2 c Vegetable oil; or more, for
Salt; to taste
=== TUNA ===
2 8-oz steaks Fresh tuna
=== GUACAMOLE ===
1/2 sm Red onion; diced
1 tb cilantro; Chopped
1 Avocado; peeled and diced
Juice of 1 small lime
1 tb Sour cream
3 tomatoes; Ripe (such as
=== TORTILLA CHIPS ===
1 sm Jalapeno pepper; seeded and
Southwest Spice; see * Note
=== SALSA CRUDA ===
4 8-inch Corn tortillas; cut
1 tb cilantro; Chopped
1/2 sm Red onion; diced
Black Pepper; freshly ground
Juice of 1 small lime
1 ts Garlic; chopped
sprigs Cilantro; for garnish
1/4 c Sour cream; for garnish

Original recipe makes 2

Servings  

Preparation

* 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

Calories Per Serving: 1928 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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