Tuna Avocado Enchiladas Recipes

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

TUNA AVOCADO ENCHILADAS

Steps:

• Heat oil in medium skillet. Add shallots, pepper, and garlic. Sauté until vegetables are tender, 5 - 7 minutes.
• Remove from heat. Add tuna, beans, and olives.
• Heat tomato sauce, paprika, chili powder and cumin to boiling. Remove from heat.
• Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
• Divide the tuna mixture into fourths.
• Lay 1/4 of the tuna mixture on each tortilla.
• Top with 1/4 of the avocado slices and 1 - 2 tbs cheese.
• Roll up and place seam side down on the sauce in the baking dish.
• Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
• Cover with foil and bake at 375F (190C) for 15 minutes
• Remove foil and bake 5 minutes longer.
• Remove and serve, hot sauce on the side.

AVOCADO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
• Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.

TUNA ENCHILADAS

Steps:

• Preheat broiler with rack closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10-15 minutes. Purée in a blender. Set aside.
• Preheat oven to 350° F.
• Heat oil in a saucepan over medium heat, add shallot and cook until softened, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, an additional minute. Add wine and reduce until almost gone, about 2 minutes. Stir in milk, sour cream, tomatillo purée, green chiles, and potato starch. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a wooden spoon, 3 to 5 more minutes. Set aside.
• Empty tuna with all the juices into a medium bowl, and break any large chunks apart with a fork. As you mix, the tuna will soak up those juices. Add the crumbled queso fresco and the white beans to the tuna. Gently mix the tuna, cheese, and beans together. Set aside.
• Make enchiladas: Heat a large cast iron skillet over medium-high heat. Working with 1 tortilla at a time, cook in dry skillet, turning once, until softened, about 30 seconds total. Lay tortilla flat on a work surface. Arrange tuna mixture down the center of the tortilla. Roll enchilada closed and place seam down in a 9 x13-inch baking dish (with no sauce on the bottom). Repeat procedure with remaining tortillas and filling. Pour green chile sauce over enchiladas.
• Bake for 20 minutes or until sauce is bubbling.
• Garnish with additional queso fresco, cilantro, red onion. Enjoy!

TUNA AND AVOCADO SALAD

Steps:

• Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

TUNA ENCHILADAS

Steps:

• Drain tuna and combine with 1 cup cheese.
• Cook onion and garlic in 1 tablespoon oil until onion is tender.
• Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
• Simmer 15 minutes.
• Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
• One at a time, soften tortillas by frying briefly in oil.
• Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
• Pour remaining sauce over enchiladas.
• Top with remaining cheese.
• Bake at 375 degrees 20 to 25 minutes.

TUNA AVOCADO WITH CAESAR DRESSING

Steps:

• Open the can of tuna and tip the contents into a sieve that has been placed over a bowl. Leave for a few minutes so the oil drains off. Meanwhile, halve the avocado and remove the stone.
• Season the avocado halves with salt and pepper, put them on two plates and spoon a little of the Caesar salad dressing into the cavities left by the stone. Flake, then pile the tuna on top, drizzle generously with the rest of the dressing and scatter with the capers and paprika. Serve with a wedge of lemon to squeeze over and a good handful of tortilla chips.