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

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

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

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Ingredients:

Serving

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

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. Reseason 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. Season with salt and pepper. 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.
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
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	781.53 Kcal (3272 kJ)
Calories from fat	313.67 Kcal
		% Daily Value*
Total Fat	34.85g	54%
Cholesterol	56.47mg	19%
Sodium	4253mg	177%
Potassium	1991.15mg	42%
Total Carbs	86.38g	29%
Sugars	12.9g	52%
Dietary Fiber	18.7g	75%
Protein	39.82g	80%
Vitamin C	17.7mg	30%
Vitamin A	1mg	34%
Iron	47.1mg	262%
Calcium	210.2mg	21%

Amount Per 100 g
Calories	105.45 Kcal (441 kJ)
Calories from fat	42.32 Kcal
		% Daily Value*
Total Fat	4.7g	54%
Cholesterol	7.62mg	19%
Sodium	573.84mg	177%
Potassium	268.66mg	42%
Total Carbs	11.65g	29%
Sugars	1.74g	52%
Dietary Fiber	2.52g	75%
Protein	5.37g	80%
Vitamin C	2.4mg	30%
Vitamin A	0.1mg	34%
Iron	6.4mg	262%
Calcium	28.4mg	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.