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Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas (Emeril Lagasse) Recipe

Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas (Emeril Lagasse) Recipe

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Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1 cup chopped yellow onions
salt
freshly ground black pepper
1 jalapeno, stemmed, seeded and chopped
1 tbsp chopped garlic
1 cup dried black beans
8 cups chicken stock
1 lime, juiced
essence , recipe follows
2 tsp chili powder
2 tsp ground cumin
1/4 cup chopped fresh cilantro leaves
1 tbsp butter
4 (6-oz) fresh tuna steaks
6 (8-inch) corn tortillas , cut into 1/8-inch strips
1 recipe avocado puree , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 avocado, peeled, pitted and chopped
1/2 lemon, juiced
salt
freshly ground black pepper
1 tsp chopped garlic
1/2 cup heavy cream

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):
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:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	783.63 Kcal (3281 kJ)
Calories from fat	313.67 Kcal
		% Daily Value*
Total Fat	34.85g	54%
Cholesterol	56.47mg	19%
Sodium	4253.14mg	177%
Potassium	2001.16mg	43%
Total Carbs	87.03g	29%
Sugars	13.11g	52%
Dietary Fiber	18.92g	76%
Protein	39.89g	80%
Vitamin C	21.6mg	36%
Vitamin A	1mg	34%
Iron	47.1mg	262%
Calcium	212.1mg	21%

Amount Per 100 g
Calories	104.71 Kcal (438 kJ)
Calories from fat	41.91 Kcal
		% Daily Value*
Total Fat	4.66g	54%
Cholesterol	7.55mg	19%
Sodium	568.3mg	177%
Potassium	267.39mg	43%
Total Carbs	11.63g	29%
Sugars	1.75g	52%
Dietary Fiber	2.53g	76%
Protein	5.33g	80%
Vitamin C	2.9mg	36%
Vitamin A	0.1mg	34%
Iron	6.3mg	262%
Calcium	28.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.