Tuna and Avocado Tostadas

This recipe was given to me by my closest and most loved real chef: my sister-in-law Nathy. Our love for cooking has made us share very special moments and tips! I'm really proud of her for many reasons, but especially for recently graduating as a chef!

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1 raw tuna steak, finely chopped

1/2 cup freshly squeezed lime juice, divided

1/2 tbsp honey

1 tbsp dijon mustard

1.5 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

Hot sauce, to taste

1/2 tbsp extra virgin olive oil

1/2 tbsp tequila

1 green apple, peeled and finely chopped

1.5 to 2 hass avocados, peeled, pitted and finely chopped

6 mexican tostadas or crackers

Cilantro twigs for garnish

Steps

1. Marinate tuna with 1/4 cup lime juice, honey, mustard, .5 tsp salt, pepper, hot sauce, olive oil and tequila

2. On a separate bowl keep the peeled and chopped green apple soaked in water with1/4 cup lime juice

3. Drain the apple as soon as the avocados are chopped 

4. Mix apple, avocados and 1 tsp salt

5. Place the apple-avocado mixture over the crackers-tostadas

6. Top with tuna pieces and garnish with cilantro twigs 

Almond Crusted and Tarragon Tilapia

 

Recipe

Total time: 30 min

Servings: 2

Ingredients

2 tilapia fillets

1 cup white wine

1/2 tsp salt

A pinch of salt

1/4 tsp freshly ground black pepper

1 tsp honey

1 tbsp tarragon leaves, minced

1 cup of grounded almond

A pinch of sliced almonds

1 egg

1/8 cup milk 

1/2 cup vegetable oil 

Steps

1. Season the fillets (if possible one hour before cooking) with 1/2 tsp salt, pepper, honey and wine. Thoroughly combine these ingredients with your hands. Set aside.

2. Mix the grounded almonds and tarragon leaves in a small bowl. If you can't find already grounded almonds use a food processor.
Place the almonds and tarragon leaves mixture on a flat plate. Set aside

3. In a small bowl, beat the egg and add the milk and a pinch of salt mixing them together. Set aside

4. Heat vegetable oil in a frying pan over high heat
5. Dip the fillets into the milk and egg and then press into the almond-tarragon mixture on both sides
6. Place the fillets in the frying pan and saute over medium heat, turning them over until they acquire a browned appearance
7. Remove the fillets and serve on a plate. Garnish sprinkling sliced almonds over the fillets 

Serve with

Refreshing Spinach and Peach Salad (To be published December 26 2012)

Garlic and Cilantro Small Potatoes (To be published December 26 2012)