VOLCANO
Provided by Food Network
Categories main-dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 22
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.
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Nur Nupor
[email protected]Would make again!
atif shahzad
[email protected]5 stars!
Mg Mawaki
[email protected]Overall, this was a great recipe and I would definitely recommend it to others.
Suzan Ruwali
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out as crispy as I hoped.
selahadin umer
[email protected]The sauce was a bit too spicy for my taste, but the potatoes were still delicious.
Aalok kumar Jha
[email protected]These potatoes were so good! I will definitely be making them again.
Raju Pariyar
[email protected]This was my first time making volcano potatoes and they turned out amazing! The recipe was easy to follow and the potatoes were cooked to perfection.
Zeeshan.k.a Abbasi
[email protected]I've made this recipe several times and it always turns out great. It's a crowd-pleaser and everyone always asks for the recipe.
Moeez Shahbaz
[email protected]This was a great recipe! I made it for my family and they loved it. The volcano potatoes were crispy on the outside and fluffy on the inside. The sauce was also very flavorful.