Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas

2 tablespoons olive oil

Salt

1 cup chopped yellow onions

Freshly ground black pepper

1 jalapeno, stemmed, seeded and chopped

1 tablespoon chopped garlic

1 cup dried black beans

8 cups chicken stock

1 lime, juiced

Essence, recipe follows

2 teaspoons chili powder

2 teaspoons ground cumin

1/4 cup chopped fresh cilantro leaves

1 tablespoon butter

4 (6-ounce) fresh tuna steaks

6 (8-inch) corn tortillas, cut into 1/8-inch strips

1 recipe Avocado Puree, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

2 1/2 tablespoons paprika

Avocado Puree:

1 avocado, peeled, pitted and chopped

1 teaspoon chopped garlic

1/2 cup heavy cream

1/2 lemon, juiced

Salt

Freshly ground black pepper