2 tablespoons toasted pinon nuts (substitute pine nuts)
Salt and freshly ground black pepper to taste
For the Tuna:
8 ounces highest-grade ahi tuna (about 1 inch thick)
1 tablespoon freshly ground black pepper
4 corn tortillas, 6 inches in diameter, cut into halves and fried until light brown and crisp
2 plum tomatoes, thinly sliced
1 avocado, peeled, seeded, and thinly sliced
20 leaves of arugula salt to taste
Directions
For the Pesto: Put all the ingredients in a blender and purée until smooth, about 1 minute. Set aside.
Heat a heavy skillet over medium-high heat. Coat the tuna with the pepper. When the pan is very hot, add the tuna and sear until the pepper is crusty and aromatic, about 1 minute per side. The tuna should still be rare in the center. Slice into very thin strips.
Assembly: Place a tortilla half on each of 4 plates. Put a few slices of seared tuna on each tortilla.
Arrange a slice of tomato, a slice of avocado, and a few arugula leaves on top of the tortilla; drizzle with a teaspoon of cilantro pesto.
Repeat the layers and drizzle more cilantro pesto on top.
Drizzle more cilantro pesto on the plates around the tortilla stacks. Serve immediately.
Tips/Techniques
For this sandwich, the tuna is briefly seared and just rare in the center, so buy the best-grade tuna you can find. If you prefer, substitute lobster, sea scallops, or chicken for the tuna.
