Yellow Fin Tuna Tostada

  • serves

Courtesy of Chef Paul Moran of Aura Restaurant.

8 Ratings
Directions for: Yellow Fin Tuna 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 1/2 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



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.

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.

3. Garnish the tuna with fresh slices of seasoned avocado, cilantro and crispy leeks.

Chipotle Aioli

1. Blend all ingredients until smooth but thick.

See more: Appetizer, Eggs/Dairy, Fish, Mexican, Summer


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