Это предварительный просмотр рецепта "Seared Tuna Tostada With Black Bean Mango Salsa".

Рецепт Seared Tuna Tostada With Black Bean Mango Salsa
by Global Cookbook

Seared Tuna Tostada With Black Bean Mango Salsa
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 c. cooked or possibly canned black beans liquid removed
  • 1 med mango peeled, and
  •     coarsely minced - (abt 1 c.)
  • 1/2 c. finely-minced red onion
  • 1 x jalapeno stemmed, seeded,
  •     and finely diced
  • 1/2 c. coarsely-minced cilantro
  • 1/2 c. fresh lime juice
  • 1/4 c. extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 2 x yellow bell peppers roasted, peeled,
  •     and coarsely minced
  • 1/4 c. red wine vinegar
  • 1 Tbsp. minced red onion
  • 2 x roasted garlic cloves
  • 1 Tbsp. honey
  • 1 tsp chipotle puree
  • 3/4 c. extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 x tuna steaks, 1/4" thk - (6 ounce ea)
  • 2 c. peanut oil
  • 7 x flour tortillas - (6" dia)
  •     Julienned jicama
  •     Vinaigrette
  •     (juice of lemon, 3 tbspns extra virgin olive oil, and salt & pepper to taste)
  • 20 x cilantro leaves

Инструкции

  1. Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt and white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
  2. Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process till smooth. Season with salt and pepper.
  3. Seared Tuna: In a large saute/fry pan over high heat, heat the oil till it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or possibly till brown and crisp. Turn the tuna over, and cook for 10 seconds more or possibly till done to your liking. Cut the seared tuna into 1 1/2-inch squares just before serving.
  4. Assembly: In a medium skillet over high heat, heat the peanut oil to 375 degrees or possibly till an edge of a tortilla sizzles when it is immersed. Fry the tortilla till crisp, about 1 1/2 min on each side. Drain on paper towels and set aside.
  5. For each tostada, toss jicama in vinaigrette and place 2 Tbsp. on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.