Print
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • Salt and freshly ground black pepper
  • 1 jalapeno, stemmed, seeded, and chopped
  • 1 tablespoon chopped garlic
  • 1 cup dried black beans
  • 8 cups chicken stock
  • 2 teaspoons cumin
  • 1/4 cup chopped fresh cilantro
  • 1 fresh lime, juiced
  • Essence, recipe follows
  • 2 teaspoons chili powder
  • 1 tablespoon butter
  • 4 (6-ounce) fresh tuna steaks
  • 6 (8-inch) corn tortillas, cut into 1/8-inch strips
  • Avocado puree, recipe follows
Avocado Puree:
  • 1 avocado, peeled, pitted and chopped
  • Juice from 1/2 of a fresh lemon
  • Salt and freshly ground black pepper
  • 1 teaspoon chopped garlic
  • 1/2 cup heavy cream
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the grill. Preheat the fryer.

In a saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the jalapenos, garlic and beans. Continue to saute for 1 minute. Season with Essence. Stir in the stock and lime juice. Season with Essence, chili powder and cumin. Bring to a boil, lower the heat and simmer for about 1 hour or until the beans are tender. Reseason the beans with salt and pepper. Stir in the cilantro and butter. Remove from the heat. Season the tuna with olive oil and Essence.

Place the tuna on the grill and cook for 2 minutes on each side for rare. Remove from the grill. Place the tortilla strips in the hot oil and fry until crispy, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the tortillas with Essence. Season with salt and pepper. To assemble, spoon the Black Bean Chili in the center of each plate. Place the tuna on top of the chili. Drizzle the tuna with the Avocado Puree. Garnish with the fried tortillas.

Avocado Puree:

Combine all the ingredients in a food processor, fitted with a metal blade. Puree until smooth. Season with salt and pepper. Serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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