Mexican recipes
Tuna tostadas with chipotle mayonnaise
5 (1)
45 min
Serves 4
Mexican
Ingredients
- Chipotle mayonnaise Chipotle mayonnaise
- 1 tbsp lemon juice 15 ml lemon juice
- 1 large egg 1 large egg
- 1/4 tsp salt (or to taste) 1.2 ml salt (or to taste)
- 1/2 cup light olive oil 120 ml light olive oil
- 1 chipotle chile in adobo sauce, finely chopped 1 chipotle chile in adobo sauce, finely chopped
- Tostadas Tostadas
- 1 1/2 cup vegetable oil (for deep frying) 360 ml vegetable oil (for deep frying)
- 8 (3 inch in diameter) corn tortillas 8 (3 inch in diameter) corn tortillas
- 1 cup sliced leeks 240 ml sliced leeks
- 2 tsp olive oil 9.9 ml olive oil
- Salt to taste Salt to taste
- 10 oz good quality tuna (sliced in bite size pieces) 285 g good quality tuna (sliced in bite size pieces)
- 1/4 cup soy sauce 60 ml soy sauce
- 1/4 cup lemon juice 60 ml lemon juice
- 1 avocado, peeled, pitted and cut into eighths 1 avocado, peeled, pitted and cut into eighths
- 1/4 cup chipotle mayonnaise (ingredients listed above) 60 ml chipotle mayonnaise (ingredients listed above)
Method
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.
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.
Cook's notes
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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