These delicious seared tuna slices served on freshly baked warm flour tortilla chips, with guacamole, cilantro, jalapeños, Sriracha sauce, and crema Mexicana are tasty and spicy. This dish can be served as an elegant appetizer or as a light meal. One of my favorite dishes to make is tuna prepared rare. It has such a fresh and bright taste and it only takes a few minutes to make.
This platter may look fancy, but it is very easy to prepare without much effort. I had hoped to post this sooner for Lent Friday, but thought this would be quite lovely to share if you are planning to host an Oscar soiree in your home. If you’re looking for something really last minute, look no further. Get ready for the Oscar’s with this easy appetizer.
Good luck Les Misérables for Best Picture and Hugh Jackman for Actor in a Leading Role! Yes, I have a huge crush on Hugh Jackman, and after watching this movie I am even more impressed with his talent. Who are you rooting for?
Seared Tuna on Baked Flour Tortilla Chips
Yield: 4 servings
These delicious seared tuna slices served on freshly made warm tortilla chips, with guacamole, cilantro, jalapeños, Sriracha sauce, and crema Mexicana are tasty and spicy.
Baked Flour Tortillas Chips:
4 small soft flour tortillas (recommend Mission)
2 tablespoon canola oil
1 teaspoon kosher salt
2 (6-8 ounce) fresh or frozen tuna steaks (3/4 of an inch thick)
¼ cup soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 ripe avocado
1 teaspoon minced garlic
2 tablespoons minced white onion
1 teaspoon salt
1 tablespoons fresh lime juice
Crema Mexicana or sour cream
Bake Flour Tortilla Chips:
Preheat oven to 350 degrees F.
Using a pizza cutter, cut tortillas into 4 equal triangles. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 10 to 15 minutes, or until golden brown and crispy.
Thaw tuna, if frozen, rinse with cool water and pat dry with paper towels. Coat the tuna steaks with soy sauce, lime juice, and garlic, cover tightly, and refrigerate for 15 to 30 minutes.
Heat a non-stick skillet over medium-high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 2 to 3 minutes on each side (even a little longer if you want the tuna less rare than pictured).
Remove from pan and slice into 1/4-inch thick slices.
Cut the avocado in half. Twist to pull apart and remove the pit. Scoop out the flesh. Place in a medium bowl and mash the avocado with a fork leaving some chunks.
Add the garlic, onion, and salt. Squeeze the lime juice over all the ingredients and give everything a gentle stir, but don’t overdo it.
Place tuna slices on baked flour tortilla chips, drizzle with Sriracha sauce, crema Mexican, top with a jalapeño slice, and garnish with cilantro.
More recipes available at www.muybuenocookbook.com
Written by Yvette / Photos by Yvette