tunatostados for great wine ...
Summer has officially arrived, and the yellowfin tuna bite is on. Good news for sushi lovers! Tuna most likely tops the list of fish that most people would prefer to eat raw and yellowfin is the species of choice for taste and accessibility. If you can’t go out and catch your own, it’s relatively easy to find at seafood markets or even grocery stores. This recipe is a tartare mixed with avocado and Asian spices on top of a home-fried tortilla. Light and spicy, perfect for summertime. And because you can cut the tortillas in any shape or size you like, this recipe can be a one-bite appetizer or a full meal. No matter how you serve it, this dish is easy to assemble with an impressive finish. Enjoy! Ingredients: TORTILLAS: Canola oil, for frying Large flour tortillas, cut to desired shape Salt
AVOCADO SPREAD: 2 avocados, diced 3 tbsp fresh lime juice 1 clove garlic Salt and pepper
TARTARE: 2 c sushi-grade yellowfin tuna, finely diced 2 tbsp seasame oil 1 tbsp olive oil 1 jalepeno, minced 1 tbsp toasted sesame seeds
1 tbsp Sriracha sauce 1 tbsp soy sauce 3 tbsp chopped cilantro 3 tbsp finely sliced green onion 1 avocado, diced Salt and pepper
Preparation: FOR THE TORTILLAS: Heat the oil in a large skillet until hot enough to fry, about 350°F. Fry the pieces a few at a time until lightly golden brown and crisp. Drain on paper towels and season with salt.
OR visit our website at joincca.org/ tunatostados for great wine pairings with this recipe. You can download this and past recipes on our Facebook page.
FOR THE AVOCADO SPREAD: Combine all ingredients in a blender and blend until smooth. FOR THE TARTARE: Mix tuna, seasame oil, olive oil, jalepeno, sesame seeds, Sriracha sauce, soy sauce, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste. Place each of the fried tortilla pieces on a plate and add a thin layer of the avocado spread. Top the spread with some of the tuna tartare. Garnish the finished tostado with cilantro, green onion, seseame seeds, or even a drizzle of Sriracha sauce for extra heat. - Recipe and photos by Heather Peterek, Staff Seafood Enthusiast
AVOCADO SPREAD: 2 avocados, diced 3 tbsp fresh lime juice 1 clove garlic Salt and pepper
TARTARE: 2 c sushi-grade yellowfin tuna, finely diced 2 tbsp seasame oil 1 tbsp olive oil 1 jalepeno, minced 1 tbsp toasted sesame seeds
1 tbsp Sriracha sauce 1 tbsp soy sauce 3 tbsp chopped cilantro 3 tbsp finely sliced green onion 1 avocado, diced Salt and pepper
Preparation: FOR THE TORTILLAS: Heat the oil in a large skillet until hot enough to fry, about 350°F. Fry the pieces a few at a time until lightly golden brown and crisp. Drain on paper towels and season with salt.
OR visit our website at joincca.org/ tunatostados for great wine pairings with this recipe. You can download this and past recipes on our Facebook page.
FOR THE AVOCADO SPREAD: Combine all ingredients in a blender and blend until smooth. FOR THE TARTARE: Mix tuna, seasame oil, olive oil, jalepeno, sesame seeds, Sriracha sauce, soy sauce, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste. Place each of the fried tortilla pieces on a plate and add a thin layer of the avocado spread. Top the spread with some of the tuna tartare. Garnish the finished tostado with cilantro, green onion, seseame seeds, or even a drizzle of Sriracha sauce for extra heat. - Recipe and photos by Heather Peterek, Staff Seafood Enthusiast
