Recipe courtesy of Agave
Tesque-Seared Ahi Tuna Tataki Tostaditas
Total:
1 hr 10 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 blue corn tortillas, cut in 1/2 and fried until crispy
  • 1 cup julienned heart of romaine
  • Guacamole, recipe follows
  • 2 (3-ounce) ahi tuna steaks, seasoned with Tuna Seasoning, recipe follows, and seared until rare
  • Pico de Gallo, recipe follows
  • Avocado Crema, recipe follows
  • Chipotle Crema, recipe follows
  • Lime slices, cilantro sprigs, or julienned red and yellow peppers, for garnish, optional
Guacamole:
  • 3 large avocados, peeled and pitted
  • 1/2 small red onion, diced
  • 2 jalapenos, stemmed, de-veined, seeded, and diced
  • 1/4 cup cilantro leaves, cleaned and chopped
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • Hot sauce, optional
  • Salt and freshly ground pepper
Tuna Seasoning:
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne
  • Pinch dried Mexican oregano
  • Salt and freshly ground pepper
Pico de Gallo:
  • 6 plum tomatoes, chopped
  • 1/2 small red onion, diced
  • 1/4 cup chopped cilantro leaves
  • 1 jalapeno, stemmed, de-veined, seeded and diced
  • 1/2 teaspoon ground cumin
  • 1/2 lime, juiced
  • Salt and freshly ground pepper
Avocado Crema:
  • 1 large avocado
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon minced garlic
  • 1/2 lime, juiced
  • Hot sauce
  • Salt and freshly ground pepper
Chipotle Crema:
  • 2 to 3 whole canned chipotle peppers, seeds removed
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon minced garlic
  • 1/2 lime, juiced
  • Hot sauce
  • Salt and freshly ground pepper

Directions

On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.

Guacamole:

Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.

Tuna Seasoning:

Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.

Pico de Gallo:

Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.

Avocado Crema:

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

Chipotle Crema:

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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