Tunachiladas Recipes

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TUNA ENCHILADAS

I love seafood tacos and enchiladas. Cut this recipe out of a local newspaper. I didn't quite know what to expect at first, but these are really good.

Provided by Chef Treenie

Categories     Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14



Tuna Enchiladas image

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.

1 (12 1/2 ounce) can tuna
2 cups shredded monterey jack cheese
1 large onion, chopped
1 garlic clove, minced
oil
1 (14 1/2 ounce) can Italian-style tomatoes
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1/4 cup diced green chilis
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon salt
8 corn tortillas

TUNA STEAKS CHORRILOS-STYLE

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 19



Tuna Steaks Chorrilos-Style image

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.

2 cloves garlic
1 tablespoon coarse sea salt
2 tablespoons grated ginger
1/2 teaspoon ground cardamom
1 tablespoon dry vermouth
I tablespoon lime juice
1 teaspoon sesame oil
3 tablespoons olive oil
6 (8-ounce) tuna steaks, skin removed and dark sections discarded
3 thin slices bacon, cut into fine strips
2 medium red onions, cut into 1/4-inch slices
6 cloves garlic, thinly sliced
3 jalapeno chiles, seeded and julienned
1/4 cup red wine vinegar
6 plum tomatoes, cut into wedges
1/2 small bunch fresh thyme, leaves only, coarsely chopped
1/2 small bunch fresh oregano, leaves only, coarsely chopped
1 teaspoon salt
1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped

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