Tuna tostadas inspired by Contramar in Mexico City✨

For the Tostadas: ▪️6 Tortillas ▪️2 Tbsp Avocado Oil▪️Kosher Salt▪️

For the Chipotle Aioli:▪️1/3 Cup Mayo▪️1 tsp Canned Chipotles in Adobo, seeds removed and minced▪️1/4 of a Lime, juice▪️1 Small Pinch Salt▪️

For the Crispy Leeks:▪️1 Cup Canola, Peanut, or Avocado Oil▪️1 Leek, white and light green part only sliced in thin strips▪️Kosher Salt▪️

For the Ponzu + Tuna:▪️2 tsp Soy Sauce▪️1 tsp Fresh Lemon Juice▪️1 Tbsp Water▪️1/4 tsp Sugar▪️8 oz. Sushi Grade Tuna▪️

On Top:▪️1/2 an Avocado, sliced▪️Maldon Salt▪️6 Lime Wedges, for serving▪️

🌱Vegan Modification: Sub in vegan mayo for mayo and thin sliced cucumber for tuna; add extra avocado on each tostada

1️⃣ Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a baking sheet
2️⃣ Rub both sides of the tortillas in the oil, sprinkle with some salt, and bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until golden brown and crispy (if you are not using convection you may have to cook a bit longer)
3️⃣ Mix together the ingredients for the chipotle aioli and set aside in the fridge
4️⃣ In a small pot, heat oil for the crispy leeks to 350F (make sure leeks are washed and dried well); add the leeks and fry until golden brown (3-4 mins), then remove with a slotted spoon and place on a paper towel lined plate to drain; sprinkle with some kosher salt and set aside
5️⃣ Mix together the soy sauce, lemon juice, water, and sugar for the ponzu
6️⃣ Slice tuna in thin ~1” squares (I realized it’s easier to eat if the tuna is cut smaller than I sliced it in the video) and arrange it on a plate; drizzle the ponzu on top to dress the tuna
7️⃣ Assemble the tostadas by adding a layer of chipotle mayo followed by a layer of tuna, crispy leeks, and avocado; top with a sprinkle of Maldon Salt and serve with lime wedges
8️⃣ Squeeze the lime on the tostada before eating and enjoy!

⏲20 minute prep time + 15 minute cook time

Recipe makes 6 tostadas

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