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:

Quickview
404k Calories
25g Protein
23g Total Fat
24g Carbs
25% Health Score
Limit These
Calories
404k
20%

Fat
23g
36%

  Saturated Fat
3g
20%

Carbohydrates
24g
8%

  Sugar
3g
4%

Cholesterol
40mg
13%

Sodium
2281mg
99%

Get Enough Of These
Protein
25g
51%

Vitamin B12
8µg
134%

Selenium
38µg
55%

Vitamin B3
10mg
51%

Vitamin A
2254IU
45%

Vitamin C
35mg
44%

Vitamin B6
0.68mg
34%

Phosphorus
328mg
33%

Vitamin D
4µg
32%

Vitamin B1
0.41mg
27%

Vitamin E
4mg
27%

Folate
90µg
23%

Vitamin B2
0.36mg
21%

Vitamin K
21µg
20%

Fiber
5g
20%

Magnesium
74mg
19%

Vitamin B5
1mg
18%

Potassium
619mg
18%

Manganese
0.35mg
18%

Iron
2mg
14%

Copper
0.24mg
12%

Calcium
79mg
8%

Zinc
1mg
7%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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