Photo: Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onions
- Salt
- Freshly ground black pepper
- 1 jalapeno, stemmed, seeded and chopped
- 1 tablespoon chopped garlic
- 1 cup dried black beans
- 8 cups chicken stock
- 1 lime, juiced
- Essence, recipe follows
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon butter
- 4 (6-ounce) fresh tuna steaks
- 6 (8-inch) corn tortillas, cut into 1/8-inch strips
- 1 recipe Avocado Puree, recipe follows
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. 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
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.
Avocado Puree:
- 1 avocado, peeled, pitted and chopped
- 1/2 lemon, juiced
- Salt
- Freshly ground black pepper
- 1 teaspoon chopped garlic
- 1/2 cup heavy cream
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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By jhfowler_12137342
Lake Wylie, SC
on November 09, 2012
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Very Excellent
By dely4865
on March 27, 2012
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This was spectacular. Also used canned black beans instead of dry. I didn't cook 4 6oz. tuna filets and only used 1 15oz can of black beans. So, adjust the quantities of everything based on how much tuna you are cooking and black beans you are using. For a single serving of 6oz of tuna, I used 1/4-1/3 cup of chicken stock with the 15oz can of beans - adjusting the spices and other quantities appropriately and allowing it to boil and then simmer and cook down into a nice thick black bean mixture. I didn't use the entire black bean mixture with just the 6oz of tuna - used probably 2/3 of it. I also used a substitute in the avocado puree of a lemon pepper marinade (liquid in a bottle instead of the plain lemon. That may have helped the avocado puree that one of the reviewers thought was bland. I love the pleasant kick and spiciness of this recipe and pleasant, not fire engine red heat. Given it's Emeril's recipe you'd expect nothing less. Fantastic flavor and texture.
By lshopkins_12260366
Hilton Head Isl...
on October 26, 2009
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If you are going to make the black bean chil from scratch as suggested, you must pre-soak the beans. Otherwise, you are going to be cooking them for a lot longer than an hour... We realized this too late and went to plan B: cooked up a package of Zatarain's Black Beans and Rice, added cilantro and went forward. We will try the original recipe again with presoaked beans.
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