Seared Tuna Tortilla Sandwich

Ingredients

For the Cilantro Pesto:

• 1 cup olive oil
• 1 tablespoon chopped garlic
• ¼ cup chopped cilantro
• 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

Instructions

1. 1
   For the Pesto: Put all the ingredients in a blender and purée until smooth, about 1 minute. Set aside.
2. 2
   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.
3. 3
   Assembly: Place a tortilla half on each of 4 plates. Put a few slices of seared tuna on each tortilla.
4. 4
   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.
5. 5
   Repeat the layers and drizzle more cilantro pesto on top.
6. 6
   Drizzle more cilantro pesto on the plates around the tortilla stacks. Serve immediately.