Tuna Tostadas 1
Tuna Tostadas 1

Earls Tuna Tostadas

From blog post: Earls Tuna Tostadas

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February 1, 2016

Adapted slightly from a recipe by Chef Dawn Doucette, Earls Chef Collective.

Ingredients

Aioli:

1 jalapeño pepper

1 poblano pepper

3 garlic cloves

pinch salt

1/4 cup extra-virgin olive oil

1 bunch cilantro, chopped

1 cup mayonnaise

Rub:

1 Tbsp chile powder

1 Tbsp chipotle chile powder

1 Tbsp ancho chile powder

1 Tbsp ground coriander

1 Tbsp fine salt

Tuna:

5 oz (about 1/3 lb) albacore tuna loin

Jicama slaw:

1 piece jicama (Mexican turnip)

1 tsp fish sauce

1/4 tsp sugar

Juice of 1 lime

Tortillas:

5-10 small (6") white corn tortillas

Salt, to taste

Putting it all together:

1 radish, thinly sliced

1 pickled Fresno chili, thinly sliced (optional)

1/4 avocado, sliced

Cilantro, for garnish

Lime, for garnish

Directions

1Roast the jalapeño and poblano peppers over high heat until the skin sides are fully charred. Using a sharp knife, cut them in half and remove the seeds and stems.

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3Add the peppers, garlic, salt, olive oil and cilantro to the blender and puree until smooth. Add the puree to the mayonnaise and stir until evenly combined. (Shortcut: If fresh peppers aren’t available, use a green jalapeño sauce such as Tabasco, or even some salsa verde.)

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5In a mixing bowl, whisk all the ingredients together until thoroughly combined. (Shortcut: substitute the spice rub with a pre-made Cajun spice mix.)

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7Cut the tuna loin in half lengthwise, then cut the halves into roughly 2-inch pieces.

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9Blanch each piece of tuna in boiling water for about 10 seconds, until the outside turns white. Then immediately transfer it to an ice bath. After about a minute, dab the tuna with a paper towel to remove excess moisture, then move it to the spice rub. Roll the tuna in the rub until thoroughly coated, then place it in the fridge.

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11Whisk the lime juice, fish sauce and sugar together until all the sugar is dissolved. Use either a mandolin or a vegetable peeler to finely slice the jicama, then julienne it with a sharp knife. Add the jicama to the lime mixture and store in the refrigerator for later use.

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13Cut the tortillas into quarters. Submerge the quarters in the deep fryer for 10-15 seconds before stirring with tongs. Cook until the pieces float and become crispy - approximately 2 minutes. Drain briefly, then toss in a bowl with seasoning. Shortcut: If you like, substitute store-bought tortilla chips for the fried tortillas.

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15Top each tostada with a dollop of the aioli, a thin slice of avocado, a slice of the spice-rubbed tuna, and a pinch of the lime-marinated jicama slaw. Garnish with a slice of radish, a couple sprigs of cilantro, and a slice of Fresno chili. Serve with lime pieces on the side.

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