Tuna Tostada With Watermelon Slaw Recipes

MEXICAN TUNA TOSTADAS

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.

TUNA TOSTADAS, CONTRAMAR STYLE

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.

WATERMELON TUNA CEVICHE

Steps:

• With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
• Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
• Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
• Serve with chips or just in a bowl.

TUNA TOSTADAS

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.

SPICY TUNA TOSTADA

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 LIME TOSTADAS

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.

TUNA TOSTADA WITH WATERMELON SLAW

Steps:

• Preheat a grill.
• In a frying pan, heat 2 inches of oil to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
• Brush tuna lightly with olive oil and season with salt and pepper. Grill until seared on the outside, rare in the center (2 to 4 minutes depending on thickness and how hot grill is). Remove and let cool slightly. Slice tuna on an angle.
• Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of tuna. In a small bowl, combine watermelon, watercress, jalapeno, and radishes. Squeeze over juice of 1 lime and season with salt and pepper; toss. Divide equally among tostadas, sprinkle with crumbled feta and place a lime wedge alongside. Serve.
• In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
• In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.