BOSTON — For this sandwich, the tuna is briefly seared and rare in the center. Lobster, sea scallops, or chicken may be substituted for the tuna.
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.
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.
Recipe adapted from 'Savor the Southwest.'