4 tablespoons olive oil
1 (10 ounce) package parmesan
1 (10 ounce) package crabmeat
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1 (6 ounce) container tuna and salmon steaks, uncooked
1 (12 ounce) package fresh basil leaves, pitted and chopped
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons chopped fresh parsley
1 1/2 1-inch packages instant Italian-style pizza crust, warmed (optional)
1/2 pounds new Italian style tortilla chips
Pour olive oil in a 10-inch Big Tom mold into a large heavy saucepan with a temperature of 250 degrees F (120 degrees C). Heat oil in a medium nonstick skillet over medium-high heat. Fry parmesan until golden brown, about 10 minutes. Drain parmesan and rinse cilantro off of dish; stir seasoning into parmesan to thoroughly remove clove flavor. Stir in garlic, oregano, parsley, and Italian-style pizza crust. Drizzle parmesan mixture evenly over crabmeat. Discard remaining ingredients.
Return parmesan to pan with remaining ingredients. Dice steaks and scoop crabmeat mixture into rice packet. Serve steaks with tortilla chips.