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Seared Tuna Tostada with Black Bean Mango Salsa Recipe

Seared Tuna Tostada with Black Bean Mango Salsa Recipe

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Seared Tuna Tostada with Black Bean Mango Salsa

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Ingredients:

Serving

1 cup cooked or canned black beans, drained
1 medium mango, peeled and coarsely chopped (about 1 cup)
1/2 cup finely chopped red onion
1 jalapeno, stemmed, seeded and finely diced
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
salt and freshly ground white pepper
2 yellow bell peppers , roasted, peeled and coarsely chopped
1/4 cup red wine vinegar
1 tbsp chopped red onion
2 cloves roasted garlic
1 tbsp honey
1 tsp chipotle puree
3/4 cup olive oil
salt and pepper
2 tbsp olive oil
salt and freshly ground pepper
three 1/4-inch thick tuna steaks (6 oz each)

Directions:

Black Bean Mango Salsa:
Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
Roasted Yellow Pepper Vinaigrette:
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
Seared Tuna:
In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2 squares just before serving.
Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.43 Kcal (676 kJ)
Calories from fat	114.7 Kcal
		% Daily Value*
Total Fat	12.74g	20%
Cholesterol	0.05mg	0%
Sodium	3.32mg	0%
Potassium	191.78mg	4%
Total Carbs	9.99g	3%
Sugars	3g	12%
Dietary Fiber	2.04g	8%
Protein	2.35g	5%
Vitamin C	18mg	30%
Vitamin A	0.3mg	10%
Iron	5.6mg	31%
Calcium	16.2mg	2%

Amount Per 100 g
Calories	261.63 Kcal (1095 kJ)
Calories from fat	185.89 Kcal
		% Daily Value*
Total Fat	20.65g	20%
Cholesterol	0.09mg	0%
Sodium	5.37mg	0%
Potassium	310.82mg	4%
Total Carbs	16.19g	3%
Sugars	4.85g	12%
Dietary Fiber	3.31g	8%
Protein	3.8g	5%
Vitamin C	29.2mg	30%
Vitamin A	0.5mg	10%
Iron	9mg	31%
Calcium	26.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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