Tesque-Seared Ahi Tuna Tataki Tostaditas
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 large
Avocado (peeled and pitted)1 small
Red Onion (diced)1 tsp
Ground Cumin1
Salt1 tsp
Garlic Powder1 tsp
Paprika1 tsp
Chili Powder1 tsp
Cayenne (ground)1 large
Avocado1 cup
Mayonnaise1 cup
Sour Cream1 tbsp
Garlic (minced)Directions:
1
On a serving platter, arrange tortillas and sprinkle with romaine
2
Place 1 tablespoon of Guacamole on each tortilla
3
Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla
4
) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best)
5
Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired
6
Mash avocados with a fork, leaving somewhat chunky
7
Add other ingredients, 1 at a time, stirring gently
8
Season with hot sauce, salt, and pepper, to taste
9
Serve immediately
10
Stir all ingredients together
11
Season with salt and pepper, to taste
12
Rub gently onto all sides of ahi tuna
13
Toss all ingredients in a large bowl until well mixed
14
Season with salt and pepper, to taste
15
Blend all ingredients in food processor until smooth and creamy
16
Season with hot sauce, salt, and pepper, to taste
17
Refrigerate until ready to serve
18
Blend all ingredients in food processor until smooth and creamy
19
Season with hot sauce, salt, and pepper, to taste
20
Refrigerate until ready to serve