Ahi Tuna & Avocado - Good Taste
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Ahi Tuna & Avocado

From: McCoole’s at the Historic Red Lion Inn

• 2 8-inch flour tortillas
• Vegetable oil for frying
• 1/4 cup panko breadcrumbs
• 1 fresh ahi tuna steak
• 1 cup mayonnaise
• Sriracha sauce
• 1 ripe Hass avocado

Cut tortillas into quarters and fry in either a deep fryer or a pan with 350°F oil until golden and crisp, tuning occasionally to ensure even cooking. Toast the panko breadcrumbs in a skillet, shaking often to prevent burning. Set aside to cool. Combine mayo and Sriracha to taste. Slice raw tuna against the grain into eight pieces. Cut avocado in half, remove seed and peel, and cut into eight thin slices. To plate, layer one slice of tuna on each tortilla chip, top with avocado slice and Sriracha mayo as desired. Top with a sprinkling of the toasted panko for added crunch.

Serves 1–2

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