Description
This Tuna Tostada Recipe is an orange and soy sauce marinated tuna on a tostada and garnished with a chipotle aioli, avocado, and fried leeks.
Ingredients
Scale
- 1 leek, just the white part, sliced
- 2 cups sunflower or canola oil
- 8 tortillas
- 1/2 pound sushi-grade tuna
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed orange juice
- 2-3 tablespoons mayonnaise
- 2 chipotle peppers in adobo
- 1 avocado, sliced
- Salt, to taste
- Lime wedges for serving
Instructions
- Make the chipotle aioli. In a mortar and pestle or a blender, add the chipotles and crush until smooth. Add some lime juice to help crush the chipotles. Once they are crushed, add the mayonnaise and stir.
- Fry the leeks. In a deep pan, add the oil and wait for it to heat up. The temperature should read 300°F with a candy thermometer. Fry the leeks, stirring frequently with a wooden spoon until they start to brown and get crispy, about 2-5 minutes. Watch closely. Use a slotted spoon to remove the leeks from the oil. Add them on a plate lined with paper towel.
- Fry the tortillas. Bring the oil to 350°F. Fry the tortillas about 2 minutes on each side, until they are crispy. Add the tortilla on another plate lined with paper towel.
- Marinate the tuna. While the tortillas and leeks cool, add the tuna into a bowl, along with the olive oil, soy sauce, and orange juice. Let this marinate for 5 minutes.
- Assemble the tostadas. Grab a tostada and spread the chipotle aioli over it. Top with marinated tuna, fried leeks and sliced avocado. Serve with lime wedges.
Notes
- Use fresh tuna: When making tuna tostadas, it's best to use fresh tuna. Look for sushi-grade tuna or ask your fishmonger for the freshest tuna available.
- Season the tuna well: To give the tuna a delicious flavor, marinate it with a combination of lime juice, soy sauce, garlic, and chili flakes. Let it marinate for at least 5 minutes for maximum flavor.
- Toast the tostada shells: Toasting the tostada shells will give them a nice crunch and prevent them from getting soggy. You can toast them in the oven or on the stove using a skillet or griddle.
- Use ripe avocados: Use ripe avocados for the guacamole. The flesh should be slightly soft and yield to gentle pressure.
- Customize the toppings: Customize the toppings based on your preferences. You can use any combination of fresh veggies such as diced tomatoes, red onions, jalapenos, and cilantro.
- Add some crunch: Add some extra crunch to your tostadas by adding toppings such as shredded lettuce or cabbage.
- Serve immediately: Tuna tostadas are best served immediately after assembling to prevent the tostada shells from getting soggy.
- Make extra: If you're entertaining, consider making extra tostadas. They're easy to assemble and your guests can customize them to their liking.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 78.7
- Sugar: 0.0 g
- Sodium: 212.8 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Carbohydrates: 4.9 g
- Fiber: 0.6 g
- Protein: 13.3 g
- Cholesterol: 14.9 mg
