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Tuna Tostada

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Tuna Tostada Tuna Tostada

1 6-ounce filet fresh Ahi Tuna
1 Tbsp freshly ground coriander
1 Tbsp freshly ground cumin
1 Tbsp sea salt
1 Tbsp freshly ground black pepper
1 Tbsp olive oil

1. Mix the seasonings together and season the tuna filet on both sides.

2. Sear the tuna on both sides in a tablespoon of olive oil in a very hot skillet for 45 seconds on each side.

3. Remove from pan and allow to cool slightly.

INGEDIENTS for Jicama Slaw:
4 small crispy tortilla shells
1 large Jicama, peeled and shredded
1 large carrot, peeled and shredded
1 large red bell pepper, julianne cut
2 Tbsp chopped cilantro
Juice of (2) limes
Salt and pepper to taste

INGREDIENTS for Guajillo Sauce:
2 large guajillo chiles, soaked in hot water to soften
1 cup sour cream
1/2 cup mayonnaise
2 cloves garlic
3 Tbsp cilantro leaves
Juice of (1) lime
Mango slices
Fresh cilantro sprigs

DIRECTIONS for Guajillo Sauce:
1. Place all ingredients in a food processor.

2. Blend until smooth

DIRECTIONS for putting together:
1. Arrange the tortillas on a serving platter.

2. Place the jicama slaw in each tortilla.

3. Slice the tuna into small 1/2 ounce strips and arrange on top of the slaw.

4. Garnish with fresh mango slices, the guajillo and fresh cilantro sprigs.

Servings: 4

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