Recipe courtesy of Agave
Episode: New York
Tesque-Seared Ahi Tuna Tataki Tostaditas
Total:
1 hr 10 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Guacamole: 
Tuna Seasoning:
Pico de Gallo: 
Avocado Crema: 
Chipotle Crema: 

Directions

On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired. 

Guacamole: 

Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.

Tuna Seasoning:

Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.

Pico de Gallo: 

Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.

Avocado Crema: 

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

Chipotle Crema: 

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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