Final month, Adam and I visited Mexico City for the primary time. It’s a spot that’s lengthy been on my checklist, and I couldn’t wait to expertise its vibrant artwork scene, stunning parks, and (in fact) the meals.
Mexico Metropolis has established itself as arguably probably the most thrilling meals metropolis on the planet, and the eating places we skilled throughout our fast 48-hour journey didn’t disappoint. Fortunately, our pilgrimage-worthy meal at Contramar was each bit as particular as I’d imagined. The vibe is heat and bustling—each lunch service seems like a celebration at a cool buddy’s home. And the right seafood dishes turned out by famend chef Gabriela Cámara most undoubtedly reside as much as the hype.
In fact, we needed to order the well-known purple and inexperienced grilled snapper (and sure, it was as wonderful as I’d heard), however the uncooked tuna tostadas made us swoon. A lot so, that we had been decided to make our personal model again house.
Spicy Tuna Tostada With Avocado and Crispy Shallots
I’ll be sincere, the mezcal paloma made my actual recollection of this dish a tad fuzzy. Think about this my very free (however nonetheless scrumptious) adaptation of the tuna tostadas from Contramar. We’ve been making these on repeat, and so they’re destined to develop into our go-to weekend lunch this summer time, ideally loved with our toes in the pool. (And sure, mezcal paloma in hand.)
One added bonus to this dish is that the parts could be shortly prepped upfront. That means, when it’s time to eat, you’ll be able to set out the tostadas and toppings and let everybody construct their very own. Scroll on for a number of tips about making these tuna tostadas. And should you are inclined to steer away from serving uncooked fish at house, I acquired you.
Components for Tuna Tostadas
Sushi-Grade Tuna
The star of those tostadas is sushi-grade tuna, chosen for its superior high quality and freshness. Tuna’s vibrant coloration and buttery texture make it the right candidate for uncooked preparation.
Soy-Sesame Marinade
A mix of soy sauce, a touch of sugar, sesame oil, and sesame seeds, completed with finely chopped inexperienced onions. It’s a savory, candy, and umami combo that infuses the tuna with a lot taste.
Tostada Chips OR Sieté Cassava Tortillas
Choose in your favourite crispy corn tostadas or (do as I do) bake a Siete tortilla within the oven till crisp for a grain-free and gluten-free tostada.
Chipotle Aioli
A creamy component that’s merely mayonnaise blended with chipotle powder, lime juice, and a pinch of salt and pepper. This sauce provides a smoky, tangy layer that fantastically enhances the tuna’s richness.
Avocado
Chopped avocado provides a creamy, lush texture that rounds out this dish.
Our Toppings: Cilantro & Crispy Shallots
End it off with the crunch and freshness of cilantro and crispy shallots—in addition they add an suave component to the visible presentation.
Easy methods to Purchase and Put together Uncooked Seafood at Residence
For those who usually depart the uncooked seafood to your favourite sushi restaurant, you’re not alone. I was intimidated to make uncooked fish dishes at house—or afraid that I would give us all meals poisoning! With some research and expertise, I quickly found that it’s easy with just a bit know-how.
When choosing sushi-grade tuna, go to a good fishmonger. I often get mine from the fish division at Complete Meals or Central Market. That means, I may chat with the fishmonger to test that it’s been dealt with and saved correctly for uncooked consumption. This ensures the fish has been frozen to the correct temperature to kill any parasites, making it fit for human consumption uncooked. You may merely ask the fishmonger whether or not they have “sushi grade tuna.” And if the reply is sure? It’s all good to thaw and eat, no cooking required.
Ideas for Tuna Tostadas Success
Marinate Your Tuna
The candy soy-sesame marinade infuses the tuna with all that good taste, so enable the tuna to marinate for no less than half-hour.
Crisp Your Shallots
Crispy shallots are a kind of ending touches that really feel restaurant-worthy, however they’re so value making at house. All you must do is thinly slice the shallots (I like to make use of a mandoline to make it straightforward on myself), then shortly fry them, and drain off the oil. You’re left with probably the most scrumptious little crispies which can be soooo good on these tuna tostadas.
Assemble With Care
The great thing about this dish lies in its symphony of taste and texture, so I wish to be considerate within the order that I add the toppings. I unfold a little bit of the aioli over the tostada base, adopted by the marinated tuna and avocado (chopped in similarly-sized items for the prettiest presentation). Add the crispy shallots and some contemporary cilantro leaves. Bear in mind, you eat along with your eyes first!
Description
With Mexican-inspired flavors and a restaurant-worthy presentation, these tuna tostadas will deliver the wow-factor to any dinner or gathering.
- 8 ounces sushi-grade tuna, chopped into 1” items
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds (I wish to toast them first)
- 2 inexperienced onions, thinly sliced
- 4 tostada chips OR 4 Sieté grain-free tortillas
- 1/4 cup mayonnaise
- 1 teaspoon chipotle powder (roughly, relying on how spicy you prefer it)
- juice of 1 lime
- kosher salt to style
- 1 shallot, peeled and thinly sliced
- olive oil or avocado oil, for frying
- 1 avocado, pitted and chopped into 1” items
- contemporary cilantro leaves for garnish
- Marinate the tuna. In a small saucepan, mix the soy sauce and sugar. Heat over medium warmth till simply starting to simmer, whisk collectively till the sugar dissolves, then flip the warmth off and switch to a medium bowl. Add the sesame oil, seeds, and inexperienced onions and whisk to mix. When the combination is room temperature, add the tuna, toss effectively within the marinade, then cowl and put within the fridge for no less than half-hour.
- Make the chipotle aioli. In a small bowl, whisk collectively the mayonnaise, chipotle powder, lime juice, and a pinch of salt. Put aside.
- Fry the shallots. In a small sauté pan, coat the underside with about ¼” of your frying oil. Warmth over medium-high till a drop of water sizzles in it, then add your sliced shallot. Fry till golden, then stir the shallots across the pan till they’re all golden brown. Switch to a paper towel-lined plate.
- If utilizing grain-free tortillas, place on a baking sheet and bake in a 400 F oven for about 8 minutes, till crisp.
- When able to serve, unfold a small spoonful of aioli over every tostada base. High along with your marinated tuna, evenly distribute the chopped avocado between the tuna items, then garnish with crispy shallots and cilantro leaves. Eat!
