TOSTADAS DE ATÚN/TUNA TOSTADAS

TOSTADAS DE ATÚN/TUNA TOSTADAS
”I WANT TO THINK OF THE TUNA TOSTADA AS
A PARALLEL TO THE CAESAR SALAD: NOBODY
KNOWS WHERE IT’S FROM, EVERYBODY
LOVES IT, AND IT‘S VERY POPULAR.

INGREDIENTS
For the Mayonesa Con Chipotle:
Makes 216g
1 egg
6g freshly squeezed lime juice
5g sea salt
20g chipotle in adobo, canned,
seeds removed
180ml grapeseed oil
For the tostadas:
Makes 8 tostadas
140g (about 1) leek, white part only,
thoroughly washed and sliced into
3mm-thick rounds
60ml freshly squeezed orange juice
from about 2 oranges
60ml soy sauce
18ml lime juice (optional)
480ml rice bran oil, safflower oil, or any
vegetable oil with a high smoke point
8 day-old corn tortillas
340g sashimi-grade tuna, trout, or other
fatty fish, thinly sliced against the grain
30g Mayonesa Con Chipotle
1 avocado, cut in half, pitted, peeled,
and cut into 8 slices
Lime wedges, for serving
METHOD
Make the Mayonesa Con Chipotle: In a food processor or blender,
pulse the egg, lime juice, salt, and chipotle until well combined. With
the motor running, slowly add the oil in a thin stream, processing
until the mayonnaise emulsifies and turns creamy, about 4 to 5
minutes. Partway through, be sure to turn off the processor and
scrape down the sides to incorporate all ingredients. Set aside.
(Gabriela encourages you to make your own mayonnaise at
home, but you can also start with premade mayo and stir 1 to 2
tablespoons of puréed canned chipotles into it, depending on your
spice preference.)
Prepare the leeks: Place the sliced leeks in a bowl of cold water and
use your fingers to gently separate the rings. Transfer the rings to a
clean towel and allow them to dry completely.
Make the tuna marinade: In a small bowl, stir together the freshly
squeezed orange juice and soy sauce, and taste. If the mixture isn’t
acidic enough, add the juice of 1 to 2 whole limes. The juice should
be a little sweet, a little salty, and a little acidic.
Fry the tortillas: In a large, heavy-bottomed saucepan or Dutch
oven, heat the oil over medium-high heat until it reaches 180°C
(350°F). Ensure that there are at least 2 inches (5 centimeters)
of oil in the pan. Working in batches to avoid overcrowding, add
as many tortillas as will fit in the oil, flipping occasionally with a
wire skimmer. Cook until golden and firm, about 1 minute. (If your
tortillas are thicker, they’ll need more time to fry.)
Transfer the fried tortillas to a plate lined with paper towels to cool.
Repeat the frying process with the remaining tortillas. Once all of
the tortillas are fried, don’t discard the oil; you’ll be using it to fry the
leeks. Allow the tortillas to cool for at least 15 minutes.
Marinate the tuna: While the tostadas are cooling, place the fish in
a small bowl with the soy sauce–orange juice marinade. Set aside.
Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the
leeks into the oil and stir constantly so they cook evenly and don’t
stick together. The instant you see the leeks turning golden, after
about 2 to 3 minutes, remove them with a slotted spoon or wire
skimmer and set them on a plate lined with paper towels to cool
completely. The leeks will crisp up as they cool.
Assemble: Once the tostadas are cool, spread a thin layer of
mayonnaise evenly across the surface of each one. Distribute the
sliced fish among all of the tostadas. Sprinkle each one with fried
leeks, and add a slice of avocado. Serve with fresh lime wedges