Spicy Tuna Tostadas
TUNA TOSTADAS
INGREDIENTS
1 LB Big Eye Tuna, Diced
2 Heaping Spoonfuls Mayo (I chose Vegan Mayo because I like the texture)
1 Spoonful of Chili Garlic Sauce
1 Drizzle of Soy Sauce
1/2 a Lime, Juiced
Optional* Togarashi Seasoning
Salt
Black & White Sesame Seeds
Green Onions, Thinly Sliced
Corn Tortillas, Street Taco Size
Avocados
Peanut Oil for Frying
Recommended Garnishes - Jalapeños and Radishes, Thinly Sliced on a Mandolin
MEASUREMENTS
But, Summer. You didn't provide precise measurements. I know, I know. Shame on me. Take this as an opportunity to *wing it*. Taste the sauce after mixing it, taste the tuna once you add it to the sauce, and adjust seasonings as necessary. Add other ingredients if you'd like :)
INSTRUCTIONS
Pour 4 inches of oil into a deep pot. Heat on low heat while you prep the other ingredients.
Mix mayo, soy sauce, lime juice, Togarasahi seasoning, and salt. Taste and adjust seasoning as necessary. Add tuna to the mixture and place in the refrigerator while you prep other ingredients.
Halve avocado. Cut off the ends, then peel the skin back. Thinly slice and set aside.
Now time for the fun part - frying! Check the temperature of your oil. It needs to be between at least 325 F / 162 C and no higher than 350 F / 175 C. Drop a few tortillas a time in the oil, making sure not to overcrowd the pot. Fry, occasionally turning, until the bubbling dissipates.
Drain tortillas on a wire rack. Salt immediately.
Now assemble! Tostada - Avocado - Spicy Tuna Mixture + Garnish with Green Onions & Sesame Seeds if using.
GRUB!