• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 9
    OK

    Tuna Tostadas

    A fresh take on a traditional Mexican favorite from Austin-based chef Rene Ortiz, these perfect bites can serve as an elegant start to any dinner or dinner party.


    Ingredients
    1
    cup
    mayonnaise
    1/4
    cup
    chipotle in Adobo
    3
    each yellow corn tortillas
    3
    cups
    vegetable oil
    5
    ounces
    tuna loin (sushi grade)
    1
    small cucumber (cut into coins)
    2
    tablespoons
    kosher salt
    3
    limes (juiced)
    3
    tablespoons
    sugar
    1
    piece
    serrano chile
    1
    ounce
    soy sauce
    9
    pieces
    picked cilantro
    Directions
    Slice 18 pieces of cucumber 1/8 inch thick and place in a small mixing bowl. Add kosher salt and let stand for 10 -12 minutes as to leach out any liquids from cucumber.
    Bring up vegetable oil to 350 degrees.Check with candy thermometer, once 350 achieved drop in 9 pieces of tostadas (cut from ringmold) and fry to crispy; dry on a paper towel and add salt ASAP.
    Mix mayo & chipotle with hand mixer; drain cucumber and add lime juice & sugar and let stand; as it stands thinly slice serranos & pick cilantro.
    Slice tuna into thin slices (1/4 inch thick or 5 ounce.)
    Lay out all tostadas on a large platter and put a small dollop of chipotle mayo. Add 3 pieces folded cucumber on top of mayo.
    Place soy sauce in small bowl and roll tuna slices in the bowl to season only for a few short seconds; place tuna on cucumbers.
    To garnish add sliced jalapeno and cilantro. Add a lime wedge and an extra squeeze of flavor.

    The base number of servings for this recipe is 9
    OK

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