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Author Notes: Fresh, creamy, crispy goodness. Have a platter of these out to start the party and no one will go home disappointed. —nancy essig
Serves an intimate affair
Ahi Tuna, cumin, salt
- 8 ounces 1 inch thick strip Ahi or Yellow tail tuna
- 2 teaspoons fresh ground toasted cumin seed
- 2 teaspoons salt
- 1 teaspoon mexican chili powder
Avacado, fresh corn, lime juice, cilantro, perfect blue corn chips
- 1 large avacado
- 1/2 cup lightly cooked fresh corn kernels
- 1 tablespoon fresh lime juice
- Cilantro to taste
- Make your quacamole and place in fridge for at least an hour.
- Mix your spices together and rub down the tuna on all sides with this mixture.
- Heat a good heavy pan on medium high and add a brush of oil. Sear the tuna on all sides, leaving a lovely red interior. Let rest for a couple of minutes then slice into 1/3 inch slices.
- Place a dollop of corn guacamole on a chip and top with a slice of the tuna. Continue until you have a platter full and amaze your guests with goodness.
- You can drizzle with a chile sour cream sauce or some such but I love the simplicity of this dish as is
- This recipe was entered in the contest for Your Best Hors d'Oeuvre