Seared Tuna on Baked Flour Tortilla Chips
Seared Tunan on Baked Flour Tortilla Chips takes about 45 minutes from beginning to end. One portion of this dish contains approximately 26g of protein, 23g of fat, and a total of 405 calories. This recipe serves 4. For $3.93 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. This recipe from Muy Bueno Cookbook requires salt, lime juice, canolan oil, and kosher salt. 67 people have tried and liked this recipe. It is a good option if you're following a pescatarian diet. With a spoonacular score of 86%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Sweet Potato Hummus with Baked Flour Tortilla Chips, Mexican Shrimp Cocktail and Baked Flour Tortilla Chips, and Seared Tuna with Lemon-Wasabi Dressing and Hot Mustard Wonton Chips.
Servings: 4
Ingredients:
2 (6-8 ounce) fresh or frozen tuna steaks (3/4 of an inch thick)
1 ripe avocado
2 tablespoon canola oil
Cilantro
Crema Mexicana or sour cream
4 small soft flour tortillas (recommend Mission)
1 teaspoon minced garlic
Guacamole
Jalapeño slices
1 teaspoon kosher salt
1 tablespoons fresh lime juice
2 tablespoons lime juice
1 teaspoon salt
¼ cup soy sauce
Sriracha sauce
2 tablespoons minced white onion
Equipment:
pizza cutter
oven
baking sheet
paper towels
frying pan
bowl
Cooking instruction summary:
Bake Flour Tortilla Chips:Preheat oven to 350 degrees F. Using a pizza cutter, cut tortillas into 4 equal triangles. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 10 to 15 minutes, or until golden brown and crispy. Sear Tuna:Thaw tuna, if frozen, rinse with cool water and pat dry with paper towels. Coat the tuna steaks with soy sauce, lime juice, and garlic, cover tightly, and refrigerate for 15 to 30 minutes.Heat a non-stick skillet over medium-high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 2 to 3 minutes on each side (even a little longer if you want the tuna less rare than pictured).Remove from pan and slice into 1/4-inch thick slices. Guacamole:Cut the avocado in half. Twist to pull apart and remove the pit. Scoop out the flesh. Place in a medium bowl and mash the avocado with a fork leaving some chunks.Add the garlic, onion, and salt. Squeeze the lime juice over all the ingredients and give everything a gentle stir, but don’t overdo it.Assemble:Place tuna slices on baked flour tortilla chips, drizzle with Sriracha sauce, crema Mexican, top with a jalapeño slice, and garnish with cilantro.
Step by step:
1. Bake Flour Tortilla Chips:Preheat oven to 350 degrees F. Using a pizza cutter, cut tortillas into 4 equal triangles.
2. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 10 to 15 minutes, or until golden brown and crispy. Sear Tuna:Thaw tuna, if frozen, rinse with cool water and pat dry with paper towels. Coat the tuna steaks with soy sauce, lime juice, and garlic, cover tightly, and refrigerate for 15 to 30 minutes.
3. Heat a non-stick skillet over medium-high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 2 to 3 minutes on each side (even a little longer if you want the tuna less rare than pictured).
Add the garlic, onion, and salt. Squeeze the lime juice over all the ingredients and give everything a gentle stir, but don’t overdo it.Assemble
1. Place tuna slices on baked flour tortilla chips, drizzle with Sriracha sauce, crema Mexican, top with a jalapeño slice, and garnish with cilantro.
Remove from pan and slice into 1/4-inch thick slices. Guacamole
1. Cut the avocado in half. Twist to pull apart and remove the pit. Scoop out the flesh.
2. Place in a medium bowl and mash the avocado with a fork leaving some chunks.
Nutrition Information:
covered percent of daily need
