Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup chopped yellow onions Salt Freshly ground black pepper

  3. 1 jalapeno, stemmed, seeded and chopped

  4. 1 tablespoon chopped garlic

  5. 1 cup dried black beans

  6. 8 cups chicken stock

  7. 1 lime, juiced Essence, recipe follows

  8. 2 teaspoons chili powder

  9. 2 teaspoons ground cumin

  10. 1/4 cup chopped fresh cilantro leaves

  11. 1 tablespoon butter

  12. 4 (6-ounce) fresh tuna steaks

  13. 6 (8-inch) corn tortillas , cut into 1/8-inch strips

  14. 1 recipe Avocado Puree, recipe follows

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried oregano

  22. 1 tablespoon dried thyme

  23. 1 avocado, peeled, pitted and chopped

  24. 1/2 lemon , juiced Salt Freshly ground black pepper

  25. 1 teaspoon chopped garlic

  26. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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. Re-season 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. 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. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all the ingredients in a food processor , fitted with a metal blade. Puree until smooth. Season with salt and pepper. Serve immediately. Yield: about 1 cup


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