MEXICAN TUNA TOSTADA
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a hot saute pan sprayed with vegetable spray, saute the red onion until golden.
- In a large bowl mix the next 10 ingredients together and season, to taste.
- Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
SPICY TUNA TOSTADA
This is inspired by the famous Contramar Tostada, with some of the same flavors but a very different composition.
Provided by Food Network
Categories appetizer
Time 45m
Yield 8 tostadas
Number Of Ingredients 14
Steps:
- For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
- Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
- Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
- For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
- To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.
TUNA TOSTADAS, CONTRAMAR STYLE
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Provided by Sara Deseran
Categories Kid-Friendly Dinner Lunch Tuna Healthy Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 12 tostadas; serves 6
Number Of Ingredients 17
Steps:
- To make the aioli, combine the egg yolk, lemon juice, and garlic in a blender and blend for 30 to 45 seconds, until smooth. With the blender running, pour in the oil in a very slow, thin, steady stream until the mixture emulsifies and thickens. (If the aioli begins to break, try alternating the oil with drops of ice water until the mixture has emulsified.)
- Add the chiles and salt and process for an additional 30 seconds, until the chiles are fully incorporated. Transfer to a covered container and refrigerate until needed; it will keep for up to 3 days. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375°F on a deep-frying thermometer. Line a large plate with paper towels. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. Transfer to the towel-lined plate to absorb the excess oil. Fry the remaining tortillas the same way. Set aside.
- Remove the pan from the heat, reserving the oil in the pan to fry the leeks.
- Put the leeks and just enough water to cover in a small saucepan and bring to a boil over high heat. Remove from the heat, drain into a colander, and place under cold running water for about 30 seconds, until completely cool. Press gently on the leeks to remove any excess water, then press between paper towels to wick away excess moisture.
- Line a small plate with paper towels. If the tortillas have absorbed some of the oil in the skillet, add more oil until it is again 1 inch deep. Place the skillet over medium-low heat and heat the oil to 325°F. Carefully add the leeks to the hot oil and fry, stirring once about halfway through the frying, for about 5 minutes, until golden brown and crispy but still a little green. Be careful not to let them burn. Using a slotted spoon, transfer the leeks to the towel-lined plate to drain.
- Stir together the soy sauce and lime juice in a glass or ceramic bowl. Add the tuna slices and stir gently, coating all of slices with the marinade. Let marinate for 5 minutes, then pour off the excess marinade.
- To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the chipotle aioli on each tostada. Place 3 tuna slices on top of the aioli, then top each portion of tuna with about 2 teaspoons of the leeks. Finally, top each tostada with 2 avocado slices, then season the avocado with a tiny pinch of salt.
- Serve the tostadas immediately, accompanied with the lime wedges.
TUNA TOSTADAS
Simple and delicious tuna and avocado tostadas.
Provided by SteveSB
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.
- Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.
- Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 21.3 g, Cholesterol 32.3 mg, Fat 45.6 g, Fiber 6.2 g, Protein 20.2 g, SaturatedFat 8.4 g, Sodium 296.4 mg, Sugar 3.3 g
TUNA LIME TOSTADAS
This refreshing recipe is great for a hot summer day! White albacore tuna, onion, and corn are mixed with the flavors of lime, cilantro, and piquant hot sauce. Serve on a tostada or in a taco shell!
Provided by KMOUSE
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 12.3 g, Cholesterol 16.5 mg, Fat 4.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 217.1 mg, Sugar 1.2 g
MEXICAN TUNA TOSTADAS
Provided by Adeena Sussman
Categories Tequila Cocktail Party Quick & Easy Lime Tuna Avocado Hot Pepper Healthy Seed Self
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.
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TUNA TOSTADA RECIPE - CILANTRO PARSLEY
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Cuisine MexicanTotal Time 15 minsCategory AppetizerCalories 79 per serving
- Place egg yolk, lemon juice, garlic, chipotle chilies and salt in a food processor or blender and blend. Slowly add the oil and blend until smooth.
- Cut the sashimi grade tuna into slices. Make sure to cut against the fibers/lines of the tuna. Place slices of tuna in a large mixing bowl and add the juice of 4 limes, sesame oil and soy sauce. Stir and let it marinate for 5 minutes.
- . Spread the chipotle aioli on a tostada. Place 2-3 slices of the marinated tuna on the tostada and garnish with the avocado, scallions and everything but the bagel seasoning.
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4.7/5 (12)Total Time 25 minsCategory AppetizersCalories 298 per serving
- Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent.
- Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
- To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.
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