- š 1/2 kg fresh tuna medallions, cut into medium cubes
- š„ 1 cup real mayonnaise
- š¶ļø 2 canned chipotle chilies, mashed into a paste
- š„ 1/2 teaspoon sesame oil
- š¶ļø 1/2 teaspoon Sriracha Sauce
- šæ A sprinkling of Toho Shichimi powder
- š§ 2 roasted garlic cloves, mashed into a paste
- šæ 1 tablespoon finely chopped cilantro
- š§ 1 tablespoon finely diced red onion
- š„ 1 teaspoon sesame oil
- š® 2 tablespoons prepared soy sauce
- š„ 1 avocado, sliced
- š„¬ 1 leek, thinly sliced white/light green part only
- š§ A pinch of salt
- š¶ļø Freshly ground pepper
- š¾ Flour tortillas
- š¢ļø Oil for frying
- š¶ Sweet eel sauce for drizzling
A delightful fusion of Mexican and Asian flavors featuring marinated tuna, spicy mayonnaise, and crispy fried tortillas topped with avocado and eel sauce.
Experience a delightful fusion of Mexican and Asian flavors with these Fresh Tuna Tostadas. Juicy and tender tuna medallions are marinated and paired with a spicy mayonnaise dressing on a bed of crispy fried flour tortillas. Topped with fresh avocado slices, a crispy leek garnish, and a drizzle of sweet eel sauce, this dish promises an explosion of flavors with each bite. Perfect as an appetizer or light main course.
Ingredients
š 1/2 kg fresh tuna medallions, cut into medium cubes
š„ 1 cup real mayonnaise
š¶ļø 2 canned chipotle chilies, mashed into a paste
š„ 1/2 teaspoon Aceite Ajonjoli Blend sesame oil
š¶ļø 1/2 teaspoon Huy Fong Foods Sriracha Sauce
šæ A sprinkling of Toho Shichimi powder
š§ 2 roasted garlic cloves, mashed into a paste
šæ 1 tablespoon finely chopped cilantro
š§
1 tablespoon finely diced red onion
š„ 1 teaspoon Aceite Ajonjoli Blend sesame oil
š® 2 tablespoons prepared soy sauce
š„ 1 avocado, sliced
š„¬ 1 leek, thinly sliced white/light green part only
š§ A pinch of salt
š¶ļø Freshly ground pepper
š¾ Flour tortillas
š¢ļø Oil for frying
š¶ Sweet eel sauce for drizzling
Instructions
1- Roast the Garlic:
- Place the garlic cloves in aluminum foil, drizzle with olive oil, and salt.
- Seal and roast on low heat for 5-7 minutes until soft. Mash into a paste.
2- Make the Spicy Mayonnaise:
- Combine mayonnaise, mashed chipotle chilies, a dash of Sriracha, sesame oil, and Toho Shichimi powder in a bowl.
- Mix until smooth.
3- Prepare the Tuna:
- Slice tuna into uniform cubes and place in a mixing bowl.
- Add soy sauce, cilantro, red onion, and mashed garlic. Stir to coat the tuna evenly.
- Drizzle sesame oil and season with salt and pepper.
- Optionally, marinate in the refrigerator for enhanced flavor.
4- Prepare Tostada Bases:
- Cut flour tortillas into rectangles.
- Heat oil in a wok to 180-200Ā°C (360-392Ā°F).
- Fry each tortilla piece until golden and crispy. Drain on paper towels.
5- Fry the Leek:
- In the same oil, fry leek strips until golden and crispy.
- Drain on paper towels.
6- Slice the Avocado:
- Thinly slice the avocado into crescent shapes.
7- Assemble the Tostadas:
- Place a fried tortilla on a plate.
- Top with avocado slices, spoon marinated tuna over the avocado, drizzle spicy mayo, and garnish with crispy leeks.
- Finish with a drizzle of sweet eel sauce.
Prep Time: 20-30 minutes
Cook Time: A few minutes per batch for frying
Total Time: Approximately 40-50 minutes
Servings: Not specified
Equipment:
- Large wooden chopping block and white plastic cutting board
- Chef's knife
- Stainless steel mixing bowls
- White oval ramekins
- Orange silicone spatula
- Metal spoon and slotted spoon
- Standard kitchen gas stove
- Large dark metal wok
- Metal tongs with black silicone tips
- Paper towels
- Squeeze bottle (no brand visible)
Cooking Tips
- Use real mayonnaise to achieve a rich flavor.
- Roasting garlic softens its flavor, adding a sweet note to the marinade.
- For a spicier taste, adjust the amount of chipotle and Sriracha.
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