TUNA TOSTADAS WITH CHILE MAYONNAISE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
- Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
- Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
- Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.
SPICY TUNA TOSTADA
This is inspired by the famous Contramar Tostada, with some of the same flavors but a very different composition.
Provided by Food Network
Categories appetizer
Time 45m
Yield 8 tostadas
Number Of Ingredients 14
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 TOSTADAS
Simple and delicious tuna and avocado tostadas.
Provided by SteveSB
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 21.3 g, Cholesterol 32.3 mg, Fat 45.6 g, Fiber 6.2 g, Protein 20.2 g, SaturatedFat 8.4 g, Sodium 296.4 mg, Sugar 3.3 g
TUNA TOSTADA "CONTRAMAR"
Make and share this Tuna Tostada "contramar" recipe from Food.com.
Provided by s_tamayo
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the light soy sauce, with the orange juice and lime juice.
- Prepare the Chipotle Salsa mixing all the ingredients in the food procesor. Reserve.
- Cut the leek in slices and bake.
- Put the tostadas in a large plate, spread a little bit of the chipotle mayo sauce.
- Soak the tuna in the soy sauce, add it to the tostadas. Add a small slice of avocado and finally add the baked leek.
- Enjoy!
Nutrition Facts : Calories 534.6, Fat 24.7, SaturatedFat 3.8, Cholesterol 51.4, Sodium 8357.4, Carbohydrate 33.7, Fiber 5.7, Sugar 15.8, Protein 47.3
TUNA LIME TOSTADAS
This refreshing recipe is great for a hot summer day! White albacore tuna, onion, and corn are mixed with the flavors of lime, cilantro, and piquant hot sauce. Serve on a tostada or in a taco shell!
Provided by KMOUSE
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 12.3 g, Cholesterol 16.5 mg, Fat 4.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 217.1 mg, Sugar 1.2 g
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GABRIELA CáMARA’S TUNA TOSTADA RECIPE - 2023
From masterclass.com
Estimated Reading Time 5 mins
- 1. In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)
- 2. Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.
- 3. In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.
- 4. In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan.
TUNA TOSTADA RECIPE - CILANTRO PARSLEY
From cilantroparsley.com
Cuisine MexicanTotal Time 15 minsCategory AppetizerCalories 79 per serving
- Place egg yolk, lemon juice, garlic, chipotle chilies and salt in a food processor or blender and blend. Slowly add the oil and blend until smooth.
- Cut the sashimi grade tuna into slices. Make sure to cut against the fibers/lines of the tuna. Place slices of tuna in a large mixing bowl and add the juice of 4 limes, sesame oil and soy sauce. Stir and let it marinate for 5 minutes.
- . Spread the chipotle aioli on a tostada. Place 2-3 slices of the marinated tuna on the tostada and garnish with the avocado, scallions and everything but the bagel seasoning.
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