Last nite Mr Wonderful and I made a favorite dish of ours that we eat when we are trying to eat healthy. We used to get a similar dish at Chili’s, but (sniff), they removed it from their menu.
We didn’t take that very well, so we set out to create something similar and we’ve come pretty doggone close. For those of you who don’t like tuna, never fear. Chicken is fabulous also! Just substitute a boneless, skinless chicken breast for the tuna steak and adjust your grilling time for chicken. You can use the full-fat versions of any of these products that follow, but we chose to use reduced fat sour cream, brown rice. and baked chips for health reasons.
The Ingredients of Love: Ahi tuna steak, limes and/or lemons, cracked pepper, tostada shell or tortilla chips, brown rice, can of black beans, tomato, jalepeno, onion, cilantro, sour cream, chipotle and adobe
Let’s start with a lesson on rice. We are currently using brown rice, for the health benefits, and I am really loving its nuttier texture and flavor and it’s way better for you than white rice, although I am very partial to Jasmin rice.
If you don’t have a rice cooker, please go get in your car, drive to the store, and get one immediately.
I can’t believe I ever cooked rice in a pan. It’s just not the same people! Plus, you can’t burn it, which is great for me, as anything I have to watch for an extended period of time burns. Everyone in this family knows I don’t grill or we end up with charred meat due to the whole patience thing.
Anyway, put your rice in your rice cooker. If you add one cup, fill the water line up to where it says 1. Very easy. Hoever, if you’re using brown rice, it requires more water so check your rice bag for directions and use that amount of water. Replace the lid. Push the button that says “Cook”, and walk away. How easy is that? When, it’s finished, it switches to “Warm” automatically and that’s it! I would use 1 cup of uncooked rice per 2 people. Adjust accordingly depending on who’s eating.
Let’s marinate our tuna or chicken for that lovely lemon-lime flavor. Take your tuna steaks, put them in a bowl or glass baking dish, or even a Ziploc bag will work! Squeeze an entire lime and lemon over top of your steaks.Wow, I must apologize for my pictures on this post. Something seriously whacked out on my camera and many of them turned out blurry.
Now crack some black pepper over top of your tuna steaks. From here on out, you can mentally add the words “or chicken” every time I say tuna for those of you who don’t like tuna. Okay?
While that marinates, you can start your pico de gallo. I love this stuff. Chop up one tomato. I’m using a Roma. Also, finely dice one small jalepeno. I always remove the seeds and white membranes from the jalepeno with a spoon before chopping, as that’s where the heat lies. You can leave it in if you like things hot! We have a bunch of wienies in our family, so we do things mild.
Chop up an onion and also some fresh cilantro.
Notice how I have close to even amounts of each? That makes the perfect mix for me but you can play with your own ratios. Now throw all 4 ingredients into a bowl and sprinkle about 1/4 t. salt and 1/8 t. pepper over top. Take a spoon and mix it well.
Voila!! Pico de Gallo! Now, if you want guacomole, just scoop out an avocado and slice it up and throw it in a bowl. For each avocado you use, put 3 heaping T. of pico in with it and mash it good with a fork. Sprinkle with garlic powder, salt and pepper and mash some more. You want a few small chunks, not mush so leave some in there!
There ya go! Guacamole!
Now for our last prep work. Make your sauce. Take 1 c. of sour cream and dump it in a bowl. Add 3 spoonfuls of chipotle and adobes from a can. You can find these in the mexican section of your market. I love the smoky spicy flavor of these babies.
**Kitchen gadget alert! I am using an immersion blender, but if you don’t have one, dump both ingredients in your blender or food processor and just give them a whir. I felt like playing with this power tool so I got it out and dusted it off. Mr. Wonderful was jealous. He likes power tools.
Whir up your ingredients until they’re smooth and blended. Spoon them into a small Ziploc baggie and seal the top. Snip off a tiny corner. We’ll come back to this later.
Your tuna should be ready to grill! We’re using our George Foreman Grill today. There’s a story behind that and Mr. Wonderful really felt like I should share it due to me embarrassing him in the dog story.
So like I said before, I don’t grill well. The other day, I had to grill as there were no grill men present, and I walked away and left the whole cut-up chicken on the grill. When I returned, the entire grill was a flaming inferno and the chicken was hopelessly blackened, and I don’t mean like in a nice restaurant. I mean charred on the outside. I happened to have thawed some boneless skinless thighs so I threw those on as well. I cooked those perfectly by the way.
After I removed the thighs, I decided to finish the chicken, thinking I could pull off the black skin and still use the chicken meat for something. So I turned the grill down and, you guessed it, walked away. 6 hours later, Mr. Wonderful found them, and the gas propane tank completely burned out. He wasn’t too happy and I was feeling pretty sheepish. Case in point – I DON’T DO GRILLING!
Okay, back to our recipe. Grill your tuna. If you want to add more cracked black pepper at this point, it would be fabulous. Important!! Do NOT overcook the tuna. Tuna should actually still be rare inside to really be scrumptious. Only cook it about 2-3 minutes on each side on a hot grill or pan.
Take your can of black beans and drain it. I always rinse off the canning juices. I don’t generally like anything canned. Heat them in the microwave for about 2 minutes.
It’s time to pull it all together and assemble the dish. Place one tostado shell (you can warm it in the oven first) on your plate or just make a layer of your favorite tortilla chips. Spoon about a cup of your cooked rice on top.
Spoon about 2/3 c. of black beans over top of your rice. Place a tuna steak over top of your beans.
Spoon your Pico over top of all. Take your Ziploc bag of sauce, or just spoon-drizzle it over the top of all also.Get your chips and guacamole and enjoy this spicy, savory guilt-free dish! Enjoy!
Margarita Grilled Mexi Tuna with Guacamole
(Courtesy of Katie Johnstonbaugh)
Ahi tuna steaks
limes and/or lemons
cracked black pepper
tostada shells or tortilla chips
1 can black beans
Start your rice cooking. Marinate your tuna by placing it in a bowl or Ziploc bag with 1 fresh lime and/or lemon squeezed over top. Crack some black pepper over tuna. Marinate for 30 minutes while you prep your other ingredients.
Chop tomato, onion, jalepeno and place in bowl. Chop 1-2 T. cilantro and place in bowl. Salt and pepper to taste and stir to mix.
Scoop 1 c. of sour cream into food processor or blender. Add 2-3 T. Chipotles and Adobe Peppers (with sauce) into your sour cream. Process or blend until smooth and creamy. Spoon into bowl or Ziploc bag.
Grill tuna 2-3 minutes on each side. Heat black beans in microwave after draining and rinsing them. Place tostada shell on plate. Top with 1 c. rice and 2/3 c. black beans. Top with tuna steak and spoon 2-3 T. pico de gallo over all. Drizzle with sauce and serve!