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Tuna and Avocado Tartare Tostada Recipe

Tuna and Avocado Tartare Tostada

Bobby Flay

Recipe courtesy Bobby Flay

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on January 01, 2011

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    Fantastic!! Huge hit at our New Years Eve party

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  • on March 22, 2009

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    I asked Bobby Flay about the mustard oil at a book signing. He said he whirls some grey poupon mustard with canola oil to make it. Before I had the answer I just used some grey poupon mustard straight. Really good recipe that I used as a first course..

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  • on January 02, 2007

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    A somewhat time-consuming appetizer, but the result is worth the effort - got rave reviews as a first course for a New Year's Eve party (served with tequila cosmopolitans. Didn't have mustard oil, and substituted lemon pepper oil - tasted great.

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  • on December 24, 2006

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    Very good, used sriracha hot sauce in the recipe

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  • on July 21, 2006

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    This was easy to make though finding mustard oil was not worth the effort. The recipe didn't seem like it missed anything without it!

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  • on June 26, 2006

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    A real crowd pleaser. Though the mustard oil is difficult to find, it's well worth the effort. The dish has a great kick from the chipotle, but is nicely balanced by the smooth, buttery avocado. Will definitely make again!

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  • on June 20, 2006

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    I had seen this recipe on "Let Foodnetwork cater your wedding" and I was very eager to try it. I was NOT disappointed! This is one of the best tuna recipes I have ever tried- it has a nice kick of heat from the chipotles, and refreshing bite from the avacado butter. This is one that I'll keep on making.

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  • on March 20, 2005

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    I am positive this tartare is great, but where would mustard oil be found or is there something that can be substituted for mustard oil. I truly would like to try this recipe.

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  • on March 17, 2005

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    This was so tasty and good. Chipotle in Adobo is found on the mexican food aisle in most grocery stores. It's a small can, about the size of an olive can. Just puree these little darlings up and you have your chipotle sauce.

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  • on March 14, 2005

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    He mentions chipotles from adobo? Did I miss something?

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