Albacore tuna "nachos"

Prep time 10 mins
Cooking Time 15 mins
Serves 6

Recipe By

Chef Veronica Mal

Black Bean Salad:

  • 1 cup black beans
  • ½ cup corn niblets
  • ½ cup red bell peppers, diced
  • 4 tbsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp olive oil
  • 1 tsp chipotle powder
  • 1 tsp salt

Tuna Spice Rub:

  • 2 x 6 oz MSC Certified tuna loin
  • 1 tsp salt
  • 1 tsp ground fennel seed
  • 1 tsp ground black pepper
  • 4 tbsp Ancho chili powder
  • ½ tsp cumin
  • 2 tsp canola oil
  • 4 tbsp canola oil for searing

Pico de Gallo:

  • 1 cup plum tomatoes, seeded and diced small
  • 3 tbsp red onion, diced small
  • 1 small jalapeno, seeded and minced
  • 1 clove minced garlic
  • 3 tbsp lime juice
  • 2 tbsp cilantro, chopped including stems
  • Salt and pepper to taste
  • 1 avocado

Avocado Smash:

  • 1 ripe avocado, mashed
  • 2 tbsp lime juice
  • Salt and pepper to taste.

Toasted Pita Chips:

  • 4 whole wheat pita cut into 8 triangles
  • 2 tsp oregano
  • 4 tbsp olive oil
  • 1 tsp salt
  1. Preheat oven to 400°F
  2. In a sauté pan on medium-high heat add 2 tbsp of oil. Once pan is hot, sear tuna loins on each side for about 30 seconds and remove to a cutting board to rest. Once the tuna is cool to the touch, cut into thin slices
  3. Place pita triangles on parchment lined baking sheet. Drizzle the oil mix onto pitas. Using both hands, toss pitas a few times until well coated. Bake for 10-12 minutes or until pita starts to toast. Take out of oven and set aside.

Assembly:
  1. Layer 6-8 pita chips on each plate
  2. Spoon on black bean salad
  3. Spoon avocado smash onto salad
  4. Place slices of tuna onto nachos
  5. Spoon some pico de gallo on top
  6. Garnish with sprouts (optional)

Ingredients

Method

Black Bean Salad:

  • 1 cup black beans
  • ½ cup corn niblets
  • ½ cup red bell peppers, diced
  • 4 tbsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp olive oil
  • 1 tsp chipotle powder
  • 1 tsp salt

Tuna Spice Rub:

  • 2 x 6 oz MSC Certified tuna loin
  • 1 tsp salt
  • 1 tsp ground fennel seed
  • 1 tsp ground black pepper
  • 4 tbsp Ancho chili powder
  • ½ tsp cumin
  • 2 tsp canola oil
  • 4 tbsp canola oil for searing

Pico de Gallo:

  • 1 cup plum tomatoes, seeded and diced small
  • 3 tbsp red onion, diced small
  • 1 small jalapeno, seeded and minced
  • 1 clove minced garlic
  • 3 tbsp lime juice
  • 2 tbsp cilantro, chopped including stems
  • Salt and pepper to taste
  • 1 avocado

Avocado Smash:

  • 1 ripe avocado, mashed
  • 2 tbsp lime juice
  • Salt and pepper to taste.

Toasted Pita Chips:

  • 4 whole wheat pita cut into 8 triangles
  • 2 tsp oregano
  • 4 tbsp olive oil
  • 1 tsp salt
  1. Preheat oven to 400°F
  2. In a sauté pan on medium-high heat add 2 tbsp of oil. Once pan is hot, sear tuna loins on each side for about 30 seconds and remove to a cutting board to rest. Once the tuna is cool to the touch, cut into thin slices
  3. Place pita triangles on parchment lined baking sheet. Drizzle the oil mix onto pitas. Using both hands, toss pitas a few times until well coated. Bake for 10-12 minutes or until pita starts to toast. Take out of oven and set aside.

Assembly:
  1. Layer 6-8 pita chips on each plate
  2. Spoon on black bean salad
  3. Spoon avocado smash onto salad
  4. Place slices of tuna onto nachos
  5. Spoon some pico de gallo on top
  6. Garnish with sprouts (optional)
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