Tuna Tostadas inspired by Contramar in Mexico City | Maxis Kitchen
Tuna Tostadas inspired by Contramar in Mexico City
20 mins prepServes 6
A recipe for tuna tostadas, inspired by Chef Gabriela Cámara's creations at Contramar in Mexico City. Features crispy tortillas, a zesty chipotle aioli, crispy leeks, and sushi-grade tuna dressed in ponzu, topped with avocado and Maldon salt.
1. Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a baking sheet.
2. Rub both sides of the tortillas in the oil, sprinkle with some salt, and bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until golden brown and crispy (if you are not using convection you may have to cook a bit longer).
3. Mix together the ingredients for the chipotle aioli and set aside in the fridge.
4. In a small pot, heat oil for the crispy leeks to 350F (make sure leeks are washed and dried well); add the leeks and fry until golden brown (3-4 mins), then remove with a slotted spoon and place on a paper towel lined plate to drain; sprinkle with some kosher salt and set aside.
5. Mix together the soy sauce, lemon juice, water, and sugar for the ponzu.
6. Slice tuna in thin ~1” squares and arrange it on a plate; drizzle the ponzu on top to dress the tuna.
7. Assemble the tostadas by adding a layer of chipotle mayo followed by a layer of tuna, crispy leeks, and avocado; top with a sprinkle of Maldon Salt and serve with lime wedges.
8. Squeeze the lime on the tostada before eating and enjoy!
