INGREDIENTS

1 each  12" Chile Herb Wrap (18674)  
1 oz. vol. + brushing Olive Oil  
1 tsp. Fresh Garlic , minced 
1/4 tsp. Sea Salt  
1/2 tsp. Cracked Black Pepper  
1/2 tsp. Fresh Cilantro , chopped 
6 oz. wt. Fresh Ahi Tuna Steak 
1/2 portion  Avocado , sliced into wedges 
8 each Jalapeño Pickled Onions and Cucumbers , see related recipe   
Cilantro Oil to garnish , see related recipe   

DIRECTIONS

1.) Place chile herb tortilla on worksurface. Use a 3” cookie cutter and cut into discs. Using a skewer, stack tortilla discs together and pierce a hole in the center of the discs.

2.) Place on oiled ½ sheet pan. Brush tops of chile herb discs with oil and season lightly with salt if desired. Bake at 350 for approximately 10 minutes or until tortillas begin to turn lightly golden brown. Remove from oven and cool.

3.) Whisk 1 oz. olive oil with garlic, sea salt, black pepper and cilantro together in a mixing bowl. Coat ahi tuna in seasoned oil.

4.) Place 1 Tbsp. of oil in sauté pan over medium high heat. When pan is hot and almost smoking, sear tuna on each side for 20-30 seconds.

5.) Remove from heat and chill completely.

6.) Cut tuna into 3” strips approximately ¼” thick.

7.) When ready to serve skewer one tortilla disc on 9” skewer. Add one slice tuna, pickled onion, avocado wedge and pickled cucumber. Repeat 2 more times and finish each kabob with a chile herb tortilla disc.

8.) Drizzle with cilantro oil to serve.

9.) Serve over black beans and yellow rice or mixed greens if desired.

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