Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas

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Very Excellent

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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.

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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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I had to try this following the episode on Food Network! Amazing! I substituted the tuna for swordfish steaks and served the black bean chili over a bed of rice. This dish has turned me into a big fan of avocados as well! Thanks for the great recipe and look forward to trying many more!

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The black bean 'chili' really makes this. I only had canned on hand, so I followed the other reviewer's suggestion and used only 1 cup of stock, along with the water from the beans. Came out perfect, and in a lot less time! Just make sure you adjust salt accordingly [canned beans are usually salted]. I thought the avocado puree was a little bland, didn't see chili powder in the recipe but i think it would help..other than that, AMAZING!!!

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MMHMM Better than buscuits and mustard, I must say

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As someone who doesn?t cook very much, I was a little skeptical about trying to make this dinner; however, I have to say, I followed the instructions to a T (except I cooked the Tuna an extra minute on each side and it came out great! The combinations of flavors go perfectly together and the look is great! I can?t wait to make it again.

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This dish was fantastic, but I would call it black bean soup rather than Chili.

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By substituting canned black beans and reducing the chicken stock by half or more, this meal can be extremely quick and tasty. All the tastes really compliment each other, just like most of Emeril's dishes. A real crowd pleaser!!!

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Fantastic. I hate a receipe that is not resturant quality and this is. Don't forget the totia chips. I brushed with oil and grilled then sliced into chips rather than frying. It balances the chile. And don't forget the Avacado puree. It is hands down better than store bought. If you want it milder, cut or leave out the chile powder.