This tuna takes on a Mexican flair with the spicy tortilla chip crust. This recipe will serve two adults as an entrée or four adults as an appetizer.
4 oz. of sushi grade ahi tuna
2 tablespoons of olive oil
1/3 cup of tortilla chips crushed
1 teaspoon of chili powder
1 avocado diced see technique How to Cut an Avocado if needed
Juice of half of a lime
A sprinkle of kosher salt
Sprinkle of chili powder
Sliced key limes, or regular limes
Thoroughly rinse and drain tuna. Dice avocado and sprinkle with lime juice and kosher salt. Mix and set aside. Crush tortilla chips until almost a powder and combine them with chili powder. Try to get them crushed into a powder so they will stick more easily to the tuna. Place the tortilla chip mixture onto a medium size plate. Pat tuna into crumbs until well crusted on all sides. During this process the tuna may flatten a bit, which will reduce the cooking time. Heat olive oil over medium high heat. Place tuna into skillet and sear for about 2 minutes or until you see the color change of the tuna half way up the side. Flip and sear for another minute to two minutes. Slice into half or one inch slices and place onto a serving dish. Serve with avocado salsa and garnishes.
Try a corona with a wedge of lime, Skinny Dip New Belgium Brewing (Ft. Collins, CO), Saint Arnold Weedwacker (Houston, TX) or a Classic Margarita.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.