The tuna tostada is the star of the show at La Condesa. If you’re looking for the crispy, crunchy dish of your dreams, you’ve found it!
Courtesy of Chef Samantha Valdivia of La Condesa.
Related: Abe Fisher’s Veal Schnitzel Tacos
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For the tostadas: in a pan at medium heat, pour 2 cups of oil and wait for the oil to heat.
Once hot, fry the tortillas one by one. Flip them while they are cooking a couple times until crispy.
Let the tostadas cool on a plate with paper to absorb excess oil.
For the guacamole: cut and scoop the avocado, placing it in a bowl.
Add a pinch of salt, the juice of half a lime and mash it until smooth.
Fold in the cilantro and onion.
For the chipotle aioli: in a bowl mix the plain store-bought aioli and add the chipotle adobo and mix well.
For the marinade: make the marinade for the tuna by mixing all the ingredients in a bowl.
Dice the tuna into ¼ inch cubes.
Mix it with the marinade.
To assemble: place the guacamole on top of the tostada.
Add some of the aioli on top of the guacamole and then place the tuna that has been marinated on top of it.
Garnish with a bit of cilantro.