Tuna and Avocado Tartare Tostada

Total Time:
40 min
Prep:
35 min
Cook:
5 min

Yield:
about 32 hors d'ouevres
Level:
Intermediate

Ingredients
  • Tortillas:
  • Canola oil, for frying
  • 4 flour tortillas, cut into 2-inch by 1-inch rectangles
  • Kosher salt
  • Avocado Butter:
  • 1 ripe avocado, peeled, pitted and chopped
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • Tartare:
  • 12 ounces sushi grade tuna, finely diced
  • 2 tablespoons mustard oil
  • 1 tablespoon olive oil
  • 2 tablespoons capers, drained
  • 1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1/4 cup finely sliced green onion
  • 1 ripe Hass avocado, peeled, pitted, and finely diced
  • Kosher salt and freshly ground black pepper
Directions

For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.

For the avocado butter: Combine all ingredients in a blender and blend until smooth.

For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, 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 spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.


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