Margarita Grilled Tuna & Black Bean Salad Tortilla Bowls |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I love Margarita grilled tuna and this is my take on a popular restaurant version made into a salad. Now, you can buy the pre-made tortilla bowls these days at specialty markets or even right in the grocery store; however they are pretty easy to make as well. This takes a few steps but it is well worth it for a very unique salad which you can easily entertain with. Take advantage of making the beans and sour cream the day before to really help save time. This is a great twist on Mexican salad. Save yourself some steps. Make the beans ahead and the sour cream and just put in the fridge. Then just prepare your veggies, make the bowls and grill the tuna which doesn't take any time. Reheat the beans in the microwave and you can put it together in minutes. Ingredients:
4 tuna steaks |
1 1/4 cups margarita mix with tequila (minus 1 tablespoon for the beans) |
salt |
pepper |
4 flour tortillas (i use the smaller ones, or just buy the premade tortilla bowls) |
1 medium onion, cut in quarters and thin sliced |
1/2 head iceberg lettuce, shredded |
2 cups monterey jack pepper cheese (or your favorite brand shredded) |
black olives, sliced |
2 avocados, sliced |
2 (15 ounce) cans black beans (rinsed and drained) |
1 small onion, chopped fine |
1 -2 tablespoon garlic, minced (more or less to taste) |
1 tablespoon salsa |
1 chipoltes in adobo sauce, diced fine |
1/2 lime, juiced |
1 tablespoon margarita mix |
1 tablespoon cumin |
1 tablespoon olive oil |
salt |
pepper |
8 ounces sour cream |
1/2 chipotle chile in adobo, minced |
1/2 lime, juiced |
1 tablespoon fresh cilantro, minced fine |
Directions:
1. Marinade - Marinate the tuna steaks. Add the tuna in a large baggie with the margarita mix (minus 1 tablespoon for the beans). Let marinate 1-2 hours, no longer.
2. Tortilla Bowls - Make the tortilla bowls. Preheat a oven to 375 degrees. Make sure the shelf is in the middle. Spray a oven proof stainles or glass bowl with a non stick spray. Push the tortilla in the bowl and bake on a cookie sheet for 15-20 until golden brown, remove and let cool 5-10 minutes. It will crisp up. Also many grocery stores and specialty markets also carry the pre-made bowls. Old El Paso and Taco Bell are 2 brands that make them.
3. Beans - Add the olive oil to a small saute pan on medium heat. Add the garlic and onion and cook 3-4 minutes until tender. Then add the beans, salsa, chipotle, lime juice, margarita mix and cumin and continue to cook on medium heat for about 5 minutes. Season with salt and pepper if necessary and cook on low another 5 minutes. These are good made ahead and then just reheated when ready to use.
4. Sour Cream Sauce - Mix the sour cream, chipotle, lime juice and cilantro together and refrigerate until ready to use.
5. Salad - Prepare your lettuce, onions and avocado and set to the side.
6. Tuna - Remove from the marinade and season with salt and pepper. The tuna is best on an outside grill, but it also can be done on a inside grill pan, or just saute pan, Just a little olive oil on the pan or spray with a non stick spray and grill on high heat until you get nice grill marks. You want the tuna medium to medium rare, so just 3-4 minutes on the first side and even less on the second side. Your cooking time will depend on the thickness of your tuna steaks. Remove from the pan and cover with foil as you make the salad.
7. Salad - Take one of your salad bowls and fill the bottom with some of the shredded lettuce, onion slices; then the beans, cheese, a little more lettuce. Top with the sliced tuna and avocado slices. Finish by garnishing with the olives and sour cream sauce. ENJOY!
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