Tuna Tostadas with Chipotle Mayo
DANIEL GILL
Step up to the bright turquoise and orange logoed Braising Boy food truck, and you’ll find Daniel Gill whipping up Mexican- American inspired cuisine and house-made salsas that transport you to the streets of Downtown LA. After travelling the US far and wide and sourcing ingredients straight from Mexico, he has brought an authentic taco-tasting experience to Australia.
This month, he brings us the recipe of his newest dish: crunchy, flavourful Tuna Tostadas with Chipotle Mayo. Here crisp tortilla, fresh tuna, and a touch of zesty spice are all enjoyed in one satisfying bite.
INGREDIENTS
TUNA TOSTADAS WITH CHIPOTLE MAYO 300g raw sushi-grade tuna, diced into small cubes (keep refrigerated until ready to use)
4 small tortillas (corn or flour)
1 leek (optional for frying) or store-bought crispy shallots
3–4 tbsp soy sauce
juice of 3 limes
2 spring onions (1 roughly chopped for marinade, 1 sliced on the diagonal for garnish)
1 garlic clove roughly sliced
salt, to taste
1 avocado, thinly sliced
vegetable oil for frying
chipotle mayo
CHIPOTLE MAYO
1 chipotle in adobo (from can)
1 tbsp of adobo sauce (from the same can)
1 cup mayonnaise
½ cup sour cream
1 tbsp lime juice
salt, to taste
METHOD
Start by preparing the fried leek and cut it into thin strips. Heat oil to 180°C in a frying pan, add the leek in small amounts until they are golden and crispy. Next, drain the fried leek on a paper towel and sprinkle with salt.
While the leek is drying, fry the tortillas one at a time in the same hot oil until they are golden and crispy. Place the fried tortillas on paper towels to absorb the excess oil. If you prefer, you can bake the tortillas in a hot oven until they are crispy for a lighter option.
Once the tortillas are ready, it’s time to make the marinade. In a bowl, whisk together the lime juice, soy sauce, roughly chopped spring onion, garlic clove and a pinch of salt. Add in the diced tuna and let marinate in fridge for 5 minutes.
Then, prepare the chipotle mayo by blending chipotle, adobo sauce, mayonnaise, sour cream, lime juice and a pinch of salt until the texture is smooth and creamy. Adjust the seasoning to your liking.
To assemble the tostadas, take the tuna out of the fridge. Place an avocado slice on each tortilla and spoon the marinated tuna on top. Drizzle with chipotle mayo and garnish with spring onion and fried leek (or crispy shallots).
SERVING SUGGESTION
Serve immediately to enjoy the texture at its finest!