Earls Tuna Tostadas

Earls Tuna Tostadas

AuthorJulie

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

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

1

Roast 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.

2

Add 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.)

3

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

4

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

5

Blanch 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.

6

Whisk 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.

7

Cut 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.

8

Top 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.

Category,

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

1

Roast 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.

2

Add 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.)

3

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

4

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

5

Blanch 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.

6

Whisk 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.

7

Cut 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.

8

Top 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.

Earls Tuna Tostadas
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