Tesque-Seared Ahi Tuna Tataki Tostaditas

Recipe courtesy Agave
TOTAL TIME: 1 hr 10 min
Prep: 1 hr
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

AVOCADO CREMA:
      CHIPOTLE CREMA:
          PICO DE GALLO:
              GUACAMOLE:
                  TUNA SEASONING:
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                      Directions

                      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
                       

                      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.

                      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
                       

                      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.

                      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
                       

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

                      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
                       

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

                      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
                       

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

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

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