Albacore tuna "nachos"

Prep time 10 mins
Cooking Time 15 mins
Serves 6

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)
Chef Veronica Mal

Chef Veronica Mal

Chef Veronica Mal best describes herself as a food lover for hire. With 15 years of catering, restaurant and teaching experience, Veronica brings her love of travel and passion for food onto every plate. In recent years, Veronica's focus has increasingly turned to collaborating with chefs, companies and consumers about responsible, sustainable, seasonal food with a focus on incorporating spices as a way of life. She believes it's important to "think global, eat local, and spice up your life!"

See more creations from Chef Mal
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}