Courtesy of Chef Paul Moran of Aura Restaurant.
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ingredients
Tostada
2
Tbsp chipotle mayonnaise
40
g yellow fin tuna
¼
ripe avocado
1
leek white
1
L canola oil, for frying
1
soft white corn tortilla
1
Tbsp gluten-free soy sauce
juice of ½ lime
5
leaves cilantro
Chipotle Aioli
75
g chipotle paste
1
tsp Dijon mustard
1
egg yolk
30
g lemon juice
150
g canola oil
20
g salt
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directions
Step 1
Fry up corn tortillas to make the tostada shell. Set aside on a piece of absorbent paper. Wash the leek white and sliced into really fine Julienne. Using the same frying oil, fry the leek until crispy. Set aside.
Step 2
Spread chipotle aioli on the tortilla shell. Thinly slice yellow fin tuna loin, and brush with soy sauce and lime juice. Place the sliced tuna on the tostada shell.
Step 3
Garnish the tuna with fresh slices of seasoned avocado, cilantro and crispy leeks.
Step 4
Blend all ingredients until smooth but thick.