VOLCANO

Volcano image

Provided by Food Network

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 22

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Ingredients

1/4 cup smoked paprika
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
1 tablespoon granulated onion
1 tablespoon parsley flakes
1 tablespoon ground black pepper
1 tablespoon sea salt
Three 5-ounce fresh tuna steaks
Olive oil, for coating
2 tablespoons of your favorite Cajun seasoning
12 gulf shrimp
8 to 10 ounces imitation crab meat, shredded
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
Vegetable oil, for frying
One 10-inch flour tortilla
1 cup shredded iceberg lettuce
1 ripe avocado, sliced
3 ounces eel sauce (can be purchased at any Asian market)
3 ounces sriracha or chili sauce of your choice

Steps:

For the tuna: Mix the paprika, granulated garlic, Italian seasoning, granulated onion, parsley flakes, black pepper and salt in a bowl. Sprinkle and cover both sides of the tuna steaks with the blackened spice mix. (You will have leftover spice mix that you can store for future use. The blackened spice is great on any meat.)
Coat a large skillet with olive oil and put over high heat. Sear the tuna on both sides, about 15 seconds. Remove, slice and set aside.
For the Cajun shrimp: Fill a saucepan over half full with water and put over high heat. Add the Cajun seasoning and shrimp to the water. Once you start seeing the water come to a boil, the shrimp are done. They only need a few minutes. Drain the shrimp in a strainer and put to the side.
For the crab salad: Add the crab, mayo and sriracha to a bowl and mix. Set aside.
For the spicy mayo: Add the mayo and sriracha to a bowl and mix. Set aside.
For the taco salad bowl: Fill a deep pot with 5 to 6 inches of oil and heat to 350 degrees F. Place a tortilla in the middle of the pot and push down with a ladle to create a bowl shape. Keep the tortilla emerged in the oil until the tortilla turns a golden brown color, 1 to 2 minutes. Once done, flip the tortilla over and fry the other side for an additional 1 to 2 minutes. Remove and set aside. (Alternatively, premade taco bowls can be purchased in any Latin markets.)
Arrange the shredded lettuce in the center of a plate. Alternate the avocado and tuna slices around the rim of the plate. Put the shrimp in the center of the bed of lettuce. Drizzle with some of the spicy mayo, eel sauce and sriracha around the rim of plate over the avocado and tuna slices. Place the taco salad shell upside down on top of the lettuce and shrimp. Top the taco salad bowl with a large round scoop of the crab salad and drizzle the remaining spicy mayo, eel sauce, and sriracha over the top of the crab salad and on the sides of the taco salad shell, giving the appearance of an erupted volcano.