Tuna Fish & Chips {Surreal Bites}
My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites. It changed my life or at least the way I viewed food. Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.
Tuna Fish & Chips {Surreal Bites}
Ingredients
For avocado relish…
- 1 ripe but still firm avocado diced into 1/4″ cubes
- 1/2 cup frozen corn kernels thawed
- 1/4 fresh cilantro leaves finely chopped
- 1/4 cup red onion fine diced
- 2 Tbl. fresh lime juice
- salt
- freshly cracked pepper
For tuna…
- 12 oz. ahi tuna 1″ thick
- 1 tsp. ground cumin
- 1 tsp. freshly cracked pepper
- 1/2 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 Tbl. canola oil
- 12 cosmetically perfect blue corn tortilla chips
Instructions
For the avocado relish…
- In a medium bowl, combine all the relish ingredients and toss gently. Reserve.
For the tuna…
- Using a long knife, cut tuna steak into triangle shaped strips, 1 1/4″ per side.
- In a small bowl combine spices, and rub spice mixture onto three long sides of the tuna.
- Heat a nonstick skillet over high heat. When pan is smoking hot, add canola oil. Wait 10 seconds, then add tuna. Sear for 30 seconds per side, or until fish is cooked on the outside, but still rare on the inside. Transfer strips to a cutting board, and slice into 1/2″ thick triangles.
- To assemble, line up tortilla chips. Top each with a dollop of avocado relish and a slice of tuna.
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