Tunachiladas Recipes

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.

Steps:

• In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste. Add the vermouth and the lime juice and whisk to mix. Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil. Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bacon and saute, stirring, until crisp. Add the onions and continue to saute, stirring frequently, until the onions are golden. Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through. Preheat a grill or broiler to high heat. Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness. Let rest for 5 minutes. Cover the bottom of a heated serving platter with the braised onion mixture. Arrange the tuna steaks on top and surround them with the tomato wedges. Scatter the parsley over the top and serve immediately.

Steps:

• Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.
• Mix the enchilada sauce with the water.
• Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.
• Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.
• Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.
• Make two more layers like this and top with the last two tortillas and the remaining cheese.
• Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.
• It looks pretty if you sprinkle sliced black olives over the top before serving.