Recipe - Grilled Tuna W Black Bean Chili Avocados And Fried Tortillas

2 tablespoon Olive oil
1 cup Chopped yellow onions
Salt; to taste
Freshlyground black pepper;
to taste
1 Jalapeno pepper; stemmed,
seeded,
And chopped
1 tablespoon Chopped garlic
1 cup Dried black beans
8 cup Chicken stock
Juice of one fresh lime
Emeril's Essence; see * Note
2 teaspoon Chili powder
2 teaspoon Cumin
One fourth cup Chopped fresh cilantro
1 tablespoon Butter
4 Fresh tuna steaks ; (6 oz
ea)
6 Corn tortillas (8" dia);
cut 1/8" strips
1 Recipe Avocado Puree; see *
Note

* Note: See the "Emeril's Essence Information" and "Avocado Puree" recipes
which are included in this collection.

Preheat the grill. Preheat the fryer. In a saucepan, over medium heat, add
1 tablespoon of the oil. When the oil is hot, add the onions. Season with
salt and pepper. Saute the onions until soft, about 2 minutes. Add the
jalapenos, garlic and beans. Continue to saute for 1 minute. Season with
Emeril's Essence. Stir in the stock and lime juice. Season with Essence,
chili powder and cumin. Bring to a boil, lower the heat and simmer for
about 1 hour or until the beans are tender. Reseason the beans with salt
and pepper. Stir in the cilantro and butter. Remove from the heat. Season
the tuna with olive oil and Essence. Place the tuna on the grill and cook
for 2 minutes on each side for rare. Remove from the grill. Place the
tortilla strips in the hot oil and fry until crispy, about 2 minutes.
Remove from the oil and drain on a paperlined plate. Season the tortillas
with Essence. Season with salt and pepper. To assemble, spoon the Black
Bean Chili in the center of each plate. Place the tuna on top of the chili.
Drizzle the tuna with the Avocado Puree. Garnish with the fried tortillas.
This recipe yields 4