Seared tuna tortilla sandwich

For this sandwich, the tuna is briefly seared and rare in the center. Lobster, sea scallops, or chicken may be substituted for the tuna.

Cilantro Pesto

1 cup olive oil

1 tablespoon chopped garlic

1/4 cup chopped cilantro

2 tablespoons toasted pine nuts

Salt and freshly ground pepper to taste.

Tuna-Tortilla Sandwich

8 ounces highest-grade ahi tuna (about 1-inch thick)

1 tablespoon freshly ground pepper

4 corn tortillas, 6 inches in diameter, halved and fried until light brown

2 plum tomatoes, thinly sliced

1 ripe avocado, thinly sliced

About 20 arugula leaves

Salt to taste

Put pesto ingredients in a blender; puree until smooth, about 1 minute.

Place a heavy skillet over high heat. Coat tuna with the pepper. When skillet is very hot, add the tuna and sear about 1 minute per side. The tuna should be rare in the center. Slice into thin strips.

Place a tortilla half on each of 4 plates. Put a few slices of tuna on each tortilla. Arrange slices of tomato, and avocado, and a few arugula leaves on top of the tortilla; drizzle with some cilantro pesto. Repeat the layers and drizzle more cilantro pesto on top. Serve immediately.

Serves 4.

Recipe adapted from 'Savor the Southwest.'

About these ads
Sponsored Content by LockerDome

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.




Save for later


Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items


Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items


Failed to save

You have already saved this item.

View Saved Items