Ingredients Jump to Instructions ↓

  1. Tortilla Chips

  2. 2 cups 474ml Vegetable oil, or more - for deep-frying

  3. 4 Corn tortillas,

  4. 8" dia - cut into thin strips

  5. Guacamole

  6. 1 Avocado - peeled and diced

  7. 1 tablespoon 15ml Sour cream

  8. 1 teaspoon 5ml Chopped garlic

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Southwest Spice - seeNote

  12. Salsa Cruda

  13. 3 Ripe tomatoes (such as Roma) - diced

  14. Juice of 1 small lime

  15. 1/2 Red onion - diced (small)

  16. 1 Jalapeno pepper - seeded and chopped (small)

  17. 1 tablespoon 15ml Chopped cilantro

  18. Tuna

  19. 2 Fresh tuna steaks,

  20. 8 oz ea - (about 3/4" thick)

  21. 1/4 cup 59ml Sour cream - for garnish

  22. Cilantro sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

  2. Make tortilla chips: In a deep-fryer heat oil over medium-high heat. When hot, add tortilla strips and fry until crisp and golden, about 1 minute. Remove strips from oil with a slotted spoon, drain on paper towels and sprinkle evenly with salt.

  3. Make guacamole: In a bowl combine all guacamole ingredients and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt, pepper and Southwest Spice. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use.

  4. Make salsa cruda: In a bowl combine all salsa cruda ingredients, stirring until well-mixed; season to taste with salt and pepper. Cover and refrigerate until ready to use.

  5. Make tuna: Heat a stove-top grill or cast-iron skillet until nearly smoking. Season tuna steaks with salt and pepper and sear, about 3 minutes per side, until crusty and browned. For rare, serve immediately; for medium, reduce heat and continue cooking another 3 minutes.

  6. To serve, place tuna steaks and tortilla chips on 2 plates, and spoon guacamole and salsa cruda alongside. Garnish decoratively with sour cream and cilantro sprigs.

  7. This recipe yields 2 servings.


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