Seared Prime Tuna and Avocado Tostado
- 12
Ingredients:
Tostado
6 6-inch corn or flour tortillas
12 ounces fresh prime tuna
1 ripe Hass avocado, pitted and diced small
2 teaspoons red onion, chopped fine
3 tablespoons cilantro, chopped fine
3 tablespoons extra virgin olive oil
3 tablespoons lime juice, fresh-squeezed
1 bunch fresh chives or scallions, chopped
1 small can black beans, drained and rinsed
1 teaspoon Southwest spice blend (see recipe)
Kosher salt and cracked black pepper to taste
Southwest Spice Rub
1 teaspoon cumin seed
1 teaspoon whole coriander
1 teaspoon smoky paprika
1 teaspoon cayenne
1 teaspoon ancho chili powder
1 teaspoon guajillo pepper powder
1 teaspoon chipotle powder
1 teaspoon black pepper
1 teaspoon dried or fresh thyme
1 teaspoon granulated garlic
1 teaspoon kosher salt
Instructions:
Tostado
Cut two 3-inch rounds from each tortilla. Pan- or deep-fry tortillas until crispy, drain on paper towels, and then season with salt and pepper. Cut the fresh tuna into 2-inch blocks and season with Southwest spice seasoning. Place a nonstick pan over medium-high heat and sear tuna for 1 minute on all sides. Slice tuna thinly and shingle onto the tostados. In a chilled mixing bowl, combine avocado, onion, cilantro, lime juice, chives, black beans, and salt and pepper (to taste). Place each tuna tostada on a plate and top the sliced tuna with a dollop of salsa.
Southwest Spice Rub
Combine all spices in a zip-lock bag. Seal and shake to blend.