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Seared tuna tortilla sandwich

For this sandwich, the tuna is briefly seared and rare in the center. Lobster, sea scallops, or chicken may be substituted for the tuna.

Cilantro Pesto

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1 cup olive oil

1 tablespoon chopped garlic

1/4 cup chopped cilantro

2 tablespoons toasted pine nuts

Salt and freshly ground pepper to taste.

Tuna-Tortilla Sandwich

8 ounces highest-grade ahi tuna (about 1-inch thick)

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1 tablespoon freshly ground pepper

4 corn tortillas, 6 inches in diameter, halved and fried until light brown

2 plum tomatoes, thinly sliced

1 ripe avocado, thinly sliced

About 20 arugula leaves

Salt to taste

Put pesto ingredients in a blender; puree until smooth, about 1 minute.

Place a heavy skillet over high heat. Coat tuna with the pepper. When skillet is very hot, add the tuna and sear about 1 minute per side. The tuna should be rare in the center. Slice into thin strips.

Place a tortilla half on each of 4 plates. Put a few slices of tuna on each tortilla. Arrange slices of tomato, and avocado, and a few arugula leaves on top of the tortilla; drizzle with some cilantro pesto. Repeat the layers and drizzle more cilantro pesto on top. Serve immediately.

Serves 4.

Recipe adapted from 'Savor the Southwest.'

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