Ahi Tuna Tostadas
My love for tuna tostadas blossomed from the very first bite, inspiring me to recreate this beloved classic while ensuring it caters to the dietary needs of my gluten-free and dairy-free clients.
Servings: 2 People
Ingredients
- 6-12 oz Fresh ahi tuna 6 oz per person, sashimi grade
Marinade
- 1 cup orange jucie
- 1/4 cup coconut aminos
Mayonnaise (aioli)
- 3 egg yolks
- 1-2 lemons, juiced
- 5 cloves of garlic confit use 1 clove if using raw garlic
- 1 1/2 cups neutral oil of your choice I use a combination of olive or avocado
Remaining ingrediants
- avocado oil
- 6 corn tortilla
- 1 leek white and light green parts only, sliced, washed and dried
- 1 avocado sliced into half-moons
- 1-2 jalapeños thinly sliced
- 1/3 cup cilantro leaves
- 3 small radishes, if needed
- 1 lime thinly sliced for garnish, if needed
Instructions
- Slice tuna and place it in a sealable container.
- Pour coconut aminos and orange juice into the ahi container.
- Seal the Tupperware and gently shake, then place in the refrigerator to marinate.
Homemade mayonnaise:
- Add the yolks, lemon juice, and garlic confit to the food processor or blender.
- Turn on the food processor to combine the ingredients.
- Slowly drizzle in the oil to emulsify.
- Salt and pepper to taste.
Frying tortillas:
- Pour a fair amount of high-heat oil into the pan and bring to a simmer.
- Place the corn tortillas in the pan to fry and fry until they are golden brown on both sides.
- Put the fried tortillas on a plate or baking sheet covered in paper towels to soak up the extra oil and sprinkle with salt.
- Reuse the oil from the tortillas.
Crispy leeks:
- Make sure the leeks are very dry so the oil doesn’t splatter.
- Cook and mix until they become golden brown.
- Remove and place into a bowl lined with a paper towel to soak up the oil and sprinkle with salt.
Plating Tostadas:
- Place the fried tortilla on the plate.
- Spread mayonnaise evenly across the tortilla.
- Use 2-3 slices of ahi tuna per tostada.
- Then add 1-2 slices of avocado, jalapeños, crispy leeks and cilantro.
- To make the presentation extra fancy, add the sliced radishes and limes to the plate.