INGREDIENTS

1 each  12" Chile Herb Wrap (18674)  
 Olive Oil , to brush 
1.5 tsp. *Furikake Seasoning   
3/4 oz. vol. Spicy Citrus Crema , see related recipe   
2 oz. wt. Fresh Ahi Tuna  
2 tsp.  Vegetable Oil  
1/4 tsp. Blackening seasoning   
4 oz. vol. Pickled Ginger Cucumbers and Onions , see related recipe   
2 oz. vol. Mangoes , diced   
1 oz. vol. Avocadoes , diced   

DIRECTIONS

1.) Lightly coat sheet pan with olive oil. Cut Chile herb tortillas into 1/16ths and place on sheet pan.

2.) Brush tops of tortilla wedges with olive oil, dust with furikaki seasoning and place in preheated 350 oven until toasted on both sides (approx. 10-15 minutes). Remove from oven to cool.

3.) Rub blackening seasoning evenly over entire tuna fillet.

4.) Heat small sauté pan over medium high heat. Add oil. When pan is hot but not quite smoking , quickly sear all sides of tuna fillet. (5-10 seconds on each side).

5.) Cool tuna completely. Tightly wrap with plastic and hold refrigerated until ready for use.

6.) Arrange baked chips on a platter. Drizzle with spicy citrus crema and top with remaining ingredients.

7.) Dice ahi tuna and place on top of chips.

8.) Serve immediately.

9.) * Furikake Seasoning can be found in local Asian markets.

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