msc_ecolabel

Albacore tuna "nachos"

Prep time 15 mins
Cooking Time 20 mins
Serves 4
Veronica Mal_Head Shot_Closeup

Recipe By

Chef Veronica Mal

Chef Mal focuses her recipes on food that’s responsible, sustainable, and seasonal with plenty of spice!

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
  • Mix together and set aside

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
  • Mix all dry ingredients together. Rub 1 tsp oil on each loin. In a shallow plate, add 2 tbsp of spice mix. Encrust spice rub on each side of the tuna loins to coat completely

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
  • Mix all ingredients together. Add salt and pepper to taste.

Avocado Smash:

  • 1 ripe avocado, mashed
  • 2 tbsp lime juice
  • Salt and pepper to taste.
  • Mix all ingredients together. Set aside.

Toasted Pita Chips:

  • 4 whole wheat pita cut into 8 triangles
  • 2 tsp oregano
  • 4 tbsp olive oil
  • 1 tsp salt
  • Mix all ingredients except pita together

Method

  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
  • Mix together and set aside

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
  • Mix all dry ingredients together. Rub 1 tsp oil on each loin. In a shallow plate, add 2 tbsp of spice mix. Encrust spice rub on each side of the tuna loins to coat completely

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
  • Mix all ingredients together. Add salt and pepper to taste.

Avocado Smash:

  • 1 ripe avocado, mashed
  • 2 tbsp lime juice
  • Salt and pepper to taste.
  • Mix all ingredients together. Set aside.

Toasted Pita Chips:

  • 4 whole wheat pita cut into 8 triangles
  • 2 tsp oregano
  • 4 tbsp olive oil
  • 1 tsp salt
  • Mix all ingredients except pita together

Method

  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)
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}