Tuna Tostada with Crispy Leeks

Description

This dish was first developed by the Mexican chef Gabriela Cámara I 1998 and has since become a speciality in Mexico City. We have developed this fusion between the Asian and Mexican cuisines. The result is a simple, fresh and delicious lunch or dinner – as well as the perfect, healthy-ish comfort food.

Method

1. Add the mayo to a bowl and mix with the Oaxacan Chipotle Sauce – set aside.
2. Mix soy, orange and lime juice in another bowl and make sure that it’s equally sweet, sour and salty. Place the sliced tuna in the marinade and set aside.
3. Heat 5 cm oil in a thick-bottomed pot to 180 degrees celsius. While the oil is heating up, wash the leek slices and dry them thoroughly with paper towels.
4. Add the leeks to the hot oil and stir constantly to keep them from sticking together. Remove from the oil as soon as they start to turn golden brown. Place on some paper towels and let cool.
5. Serve the tostadas by adding a thin layer of chipotle-mayo followed by the tuna slices and topped with crispy leeks and avocado slices. Finish off with a few dashes of Tingly Habanero Salsa for some extra heat and tang.
6. Buen Provecho!