Ingredients

  • 4 6-inch Corn tortillas
  • 1 tsp Canola oil, + 2 tbsp
  • 3/4 tsp Cumin
  • 1/8-1/4 tsp Ground cayenne
  • 1/2 tsp Salt
  • 1 1/2 lb Tuna steak
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Coconut milk
  • 1/4 cup Lime juice
  • 2 tsp Fish sauce
  • 2 tsp Brown sugar
  • 2 tsp Sesame oil
  • 8 cups Mixed field greens
  • 1 1/2 cup Cherry tomatoes, halved (if large)
  • 3 Scallions, cut in 1
  • 1 large Avocado, cut in thin strips

Directions

  1. Cut the tortillas into thin strips and toss with oil (about 2 tablespoons) in a large nonstick skillet over medium high heat.
  2. Combine the cumin, cayenne and salt and toss with the strips. Stirring occasionally, until browned, about 5 minutes. Transfer to a plate to cool.
  3. Sprinkle the tuna with the salt and pepper and cook in the same skillet for 3-4 minutes per side, or to desired degree of doneness. Cut into thin strips.
  4. Whisk together the dressing ingredients (black pepper, coconut milk, lime juice, fish sauce, brown sugar, sesame oil). Toss 1/2 cup of the dressing with the greens, tomatoes and scallions. Divide among four plates and top with the tuna, avocado, and tortilla croutons. Drizzle a little of the remaining dressing over the pieces of tuna.
  • Yield: 4 Servings
  • Cuisine: Mexican
  • Course: Salad