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Recipe courtesy of Bobby Flay

Show: Food Network Specials

Episode: Food Network Caters Your Wedding

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Total:: 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.

My Private Notes

Name: Tuna and Avocado Tartare Tostada
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 32 hors d'ouevres
Ingredients: Canola oil, for frying; 4 flour tortillas, cut into 2-inch by 1-inch rectangles; Kosher salt; 1 ripe avocado, peeled, pitted and chopped; 3 tablespoons fresh lime juice; 2 teaspoons honey; Kosher salt and freshly ground black pepper; 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