Spicy Tuna Tostadas
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 916, total fat 91 G., saturated fats 8 G., proteins 14 G., carbohydrates 15 G., fiber 3 G., cholesterol 25 mg, sodium 497 mg, sugar 2 G.
Calories 916, total fat 91 G., saturated fats 8 G., proteins 14 G., carbohydrates 15 G., fiber 3 G., cholesterol 25 mg, sodium 497 mg, sugar 2 G.
Tostadas are a Mexican appetizer made from crispy corn tortillas, served with a variety of toppings. If you're a fan of sushi and sashimi, this Latin American version with fresh tuna will be a delightful discovery. Top the tostadas with chipotle aioli, layer them with a fresh tuna and lime salad, garnish with radishes, and enjoy the contrast of the juicy filling and crispy tortilla.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tostadas
- 2-3 tbsp. vegetable oil
- 8 corn tortillas, 10 cm in diameter.
- 350-450 g yellowfin tuna for sushi
- 3 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 1 lime, peel the segments (see note), collect the juice in a cup
- 1 watermelon radish, peeled (or 4 regular radishes), cut into strips
- Half a bunch of fresh cilantro, leaves only
- Special equipment: deep fryer; mortar and pestle
Chipotle Aioli
- 2-3 chipotle peppers in adobo sauce
- 0.5 cup mayonnaise
- Juice of half a lime
- 1/8 cup olive oil
We recommend
Recipes with similar ingredients: tuna, tortilla, lime, radish, garlic, cilantro, aioli sauce, chipotle peppers in adobo sauce
Cooking the dish according to the recipe:
- Heat vegetable oil in a deep fryer to 175°C (350°F) and line a plate with paper towels. Fry the tortillas until crispy throughout, about 1 minute. Transfer to paper towels to drain.
- Tostadas:
Cut the tuna into 0.5 cm cubes and place in a small bowl. Season the tuna with 2 tablespoons of olive oil, season with salt and pepper, and toss well. Add the shallots. Combine the radishes in a small bowl with the lime juice. Peel the limes, then cut the membranes and remove the segments. Add the lime wedges to the tuna and toss thoroughly. Chop half the cilantro and add to the tuna salad. Toss the radishes with the remaining 1 tablespoon of olive oil, season with salt and pepper. - Chipotle Aioli:
Place the chipotle peppers, mayonnaise, and lime juice in a mortar and pestle and mash until smooth. Gradually stir in the olive oil and season with salt to taste. Transfer to a bowl. - Spread about 1.5 tablespoons of aioli on each tostada. Place the tuna salad on top of the aioli. Garnish with radishes and the remaining cilantro leaves.
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