Troy made these Ahi Tuna and Filet Mignon crisps last night and they were amazing!
Here’s the recipe if you want to give them a try.
AHI Tuna and Filet Mignon Recipe
Ingredients:
Tostidos “Hint of Lime” chips
1 Pound Bacon
1 Bunch Scallions
1 Red Bell Pepper
2 Vine Ripe Tomatoes
Classic Cole Slaw Bag or Coarse Sliced Cabbage
2 Banana Peppers
16 oz Guacamole Dip
Sriracha Sauce
1/2 Pound Filet Mignon
½ Pound Fresh Tuna Steak Filet
Garlic Powder
Onion Powder
Black Pepper
Salt
Preparation:
Fry bacon till crispy then crush/chop with knife
Chop scallions ¼ inch thin from root to beginning of stalk
Slice green scallion stalks at 45 deg angle ¼ in thin.
Slice red bell pepper into 1” thin strips
Dice tomato as small as possible
Slice banana peppers very thin
Select curved unbroken chips
Filet Mignon preparation:
Sprinkle steak with garlic powder, onion powder, salt, and pepper
Sear over high heat. Meat should be seared on the outside and tartar on the inside.
Slice into very thin strips 1.5 inches in length
Tuna Preparation:
Sprinkle filet with garlic powder, onion powder, salt, and pepper
Sear over high heat. Filet should be seared on the outside and tartar on the inside.
Slice into very thin strips 1.5 inches in length
Assembly:
Place Tostido chip on plate
Add a pinch of Cole slaw
Add meat
Place diced tomato around meat
Place scallion on top of and around meat
Place small scoop of guacamole dip on the scallion
Place slice of red bell pepper on top of guacamole dip
Top with generous amount of crushed bacon
For spicy version continue by adding a banana pepper slice and 2 or 3 drops of Sriracha sauce.
To serve:
6 large chips per plate.
In the center of the plate you can put extra Cole slaw, scallion, tomato, and guacamole.
Optional:
Add cocktail shrimp to center of plate
Substitute lump crab meat for the Ahi Tuna
Makes about 48 crisps.
