Contramar tuna tostadas
Rick Bayless · ♥ 898 likes · 24.9K views · 25 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- yellowfin tuna
Wrap the tuna and freeze 15 or 20 minutes to firm it for thin slicing.
Tuna and chipotle mayo for the tostada
- 2 whole canned chipotles in adobo
- ¾ cup mayonnaise
Pulse a couple of chipotles in adobo with about three quarters of a cup of mayonnaise in the food processor until completely blended.
- ¼ cup soy sauce
- 2 tbsp lime
- 2 tbsp orange juice
Make the marinade: about a quarter cup of soy sauce with a couple of tablespoons each of lime and orange juice.
- 1 whole leek
Trim the tough outer layers of the leek, cut where the green begins, split top to bottom, remove the pale inner part, and slice the green exterior a little under a quarter inch thick.
Spread the leeks between folds of parchment and microwave at 40% power for three minutes, stir, and repeat three more times, about 12 minutes in all, until dry, browned and crisp.
Thinly slice the tuna, marinate a couple of minutes to firm up, and lay on paper towels.
- 4 whole tostadas
- avocado
Spread each tostada with chipotle mayonnaise, top with tuna, a slice of avocado and a few crispy leeks.