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Tuna tostadas with chipotle mayonnaise recipe  Share this recipe on FacebookCorn tortillas lightly fried and filled with marinated tuna, a spicy chipotle mayonnaise, caramelized leeks and avocado. A fantastic, recipe that is extremely easy to make, great as an appetizer.
Preparation time: 15 minutes, Cooking time: 30 minutes, Serves: 4
Ingredients Chipotle mayonnaise
1 Tbsp lemon juice
1 large egg
1/4 tsp salt (or to taste)
1/2 cup light olive oil
1 chipotle chile in adobo sauce, finely chopped
Tostadas
1 1/2 cups vegetable oil (for deep frying)
8 (3 inch in diameter) corn tortillas
1 cup sliced leeks
2 tsp olive oil
Salt to taste
10 oz. good quality tuna, sliced in bite size pieces
1/4 cup soy sauce
1/4 cup lemon juice
1 avocado, peeled, pitted and cut into eighths
1/4 cup chipotle mayonnaise (ingredients listed above)
Directions Make the chipotle mayonnaise
Put the lemon juice, egg and salt in a blender. Slowly start blending the
ingredients, adding the oil a little at a time, until the mayonnaise is thick
and all of the oil has been added. Empty the mayonnaise in a cup, add the chipotle chile and mix until well combined. Cover and refrigerate until needed. The ingredients will make 3/4 cup of mayonnaise.
Prepare the tostadas
Heat the oil in a deep frying pan or skillet to around 350 degrees F (175 degrees C). Fry each tortilla
until crisp, about 2 minutes. Drain between paper towels. Set aside.
Slice the leeks (use the white part only, discard the green part) into 1/4 inch-wide pieces.
Heat the olive oil in a skillet over low heat. Add the leeks,
season with a bit of salt and cook for 5 to 6 minutes, until soft.
In a deep dish add the tuna slices, soy sauce and lemon juice and marinate for 2 minutes. Drain and set aside.
Assemble the tostadas
Spread about 1 1/2 teaspoon of chipotle mayonnaise on each tostada. Divide
the marinated tuna pieces among the tostadas. Top the tuna with the leeks and finish the tostadas with a slice
of avocado.
Notes and tips You can substitute the chipotle chile with a fresh hot chile (seeds and veins removed, then finely chopped) or a tablespoon (or more if you like it hotter) of chile sauce.
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