tataki thon el paso épices tex-mex sauce piquante tequila lime maïs elote purée poblano
50 minutes • 2 servings

El Paso Tuna Tataki

A perfectly seared tuna tataki with our El Paso seasonings, accompanied by ultra-flavorful Elote-style corn, a creamy purée of roasted poblano boosted with Tequila Lime and crispy homemade tortilla chips. A spicy recipe that fuses freshness and intensity!

Ingredients

  • 500 g fresh tuna
  • 3 tbsp. El Paso Tex-Mex seasonings
  • Olive oil

Elote Style Corn

  • 1 can of corn kernels, drained (12 oz)
  • 1 tbsp. butter
  • The juice of a lime
  • 2 tbsp. mayonnaise
  • 2 tbsp. chopped coriander
  • 1 tbsp. El Paso seasonings
  • 2 tbsp. olive oil

Tequila Lime Roasted Poblano Puree

  • 1 poblano pepper
  • 1 avocado
  • The juice of a lime
  • 2 tbsp. olive oil
  • 2 tbsp. Tequila Lime hot sauce

El Paso Tortilla Chips

  • 2 tortillas cut into small triangles
  • 2 tbsp. olive oil
  • 2 tbsp. El Paso seasonings

Preparation

  1. Preheat oven to 450°F, cut poblano pepper in half, scoop out insides and place on top rack for about 2 minutes or until skin of pepper is nicely toasted. Remove from oven and let cool.
  2. Remove the skin from the pepper and add to the food processor.
    blender with avocado, lime juice, olive oil and Tequila Lime Hot Sauce.
  3. Blend until desired consistency and refrigerate.
  4. In a skillet over high heat, sauté the corn kernels with the butter until the kernels begin to brown.
  5. Let the corn kernels cool and mix with the other ingredients. Reserve in the refrigerator.
  6. Sprinkle all sides of the tuna piece and sear for a few seconds on each side and set aside in the refrigerator for a few minutes.
  7. Toss tortillas well with oil and El Paso Tex-Mex seasonings and place in Air Fryer at 400°F for 5 to 6 minutes or until chips begin to brown.
  8. Cut the tataki into slices of about 1 cm and serve with the poblano puree, corn and El Paso chips.

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