This recipe is perfect for wanting a restaurant-grade meal but at a more affordable cost. It sounds like an expensive dish, but if you use small portions of tuna it can be affordable and oh so delicious.
Ahi Tuna Tostadas
2 servings 40 minutes
- 6-12 oz. Ahi tuna (6 oz per person)
- 6 corn tortillas
- 1 leek, white and light green parts only, sliced, washed, and dried
- 1 avocado, sliced into half-moons
- 1 jalapeño, thinly sliced
- ⅓ cup cilantro, leaves
- 3 small radishes and 1 lime thinly sliced, for garnish, if needed
Marinade
- 1 cup orange juice
- ¼ cup coconut aminos
Mayonnaise (aioli)
- 3 egg yolks
- 1-2 lemons, juiced
- 5 cloves of garlic confit
- 1 ½ cups oil of your choice (olive or avocado)
- Salt & pepper
Instructions
- Slice tuna (refer to the video for help) and place it in a sealable container.
- Pour coconut aminos and orange juice into the ahi container.
- Seal in a container and gently shake, then place in the refrigerator to marinate.
Homemade mayonnaise:
- Add the yolks, lemon juice, and garlic confit to a food processor or blender.
- Turn on the food processor to combine ingredients.
- Slowly drizzle in the oil to emulsify.
- Add salt and pepper to taste.
Frying tortillas:
- Pour a fair amount of high-heat oil into the pan on medium heat.
- Place the corn tortillas in the pan to fry and fry until they are golden brown on both sides.
- Take the fried tortillas and place them on a plate or baking sheet covered in paper towels to soak up the extra oil and sprinkle with salt.
Crispy leeks:
- Reuse the oil from the tortillas.
- 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.
Notes
- If ahi tuna is out of your budget, try this recipe with canned tuna or chicken.
- Don’t worry if you do not have a food processor to make the mayonnaise. Any blender could work!
- Store any extra mayonnaise inside the refrigerator for 1-2 weeks.
- Oil safety: Always keep an eye on your pan when you are frying. You do not want your oil to smoke or catch on fire.
- Never put water on a grease fire.
- Use a metal lid or cookie sheet to seal off air, or extinguish the fire with salt or baking soda.
- If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more.)