Ole Tuna Recipe – Eats Now

Name: Ole Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ahi Tuna, cumin, salt; 8 ounces 1 inch thick strip Ahi or Yellow tail tuna; 2 teaspoons fresh ground toasted cumin seed; 2 teaspoons salt; 1 teaspoon mexican chili powder; Avacado, fresh corn, lime juice, cilantro, perfect blue corn chips; 1 large avacado; 1/2 cup lightly cooked fresh corn kernels; 1 tablespoon fresh lime juice; Cilantro to taste

Servings: persons

Ahi Tuna, cumin, salt
8 ounces 1 inch thick strip Ahi or Yellow tail tuna
2 teaspoons fresh ground toasted cumin seed
2 teaspoons salt
1 teaspoon mexican chili powder
Avacado, fresh corn, lime juice, cilantro, perfect blue corn chips
1 large avacado
1/2 cup lightly cooked fresh corn kernels
1 tablespoon fresh lime juice
Cilantro to taste

1
Make your quacamole and place in fridge for at least an hour.
2
Mix your spices together and rub down the tuna on all sides with this mixture.
3
Heat a good heavy pan on medium high and add a brush of oil. Sear the tuna on all sides, leaving a lovely red interior. Let rest for a couple of minutes then slice into 1/3 inch slices.
4
Place a dollop of corn guacamole on a chip and top with a slice of the tuna. Continue until you have a platter full and amaze your guests with goodness.
5
You can drizzle with a chile sour cream sauce or some such but I love the simplicity of this dish as is

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ahi Tuna, cumin, salt, 8 ounces 1 inch thick strip Ahi or Yellow tail tuna, 2 teaspoons fresh ground toasted cumin seed, 2 teaspoons salt, and more.

Yes, Ole Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ole Tuna

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