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Tuna Tostadas, Contramar Style
Reprinted from Tacolicious, by Sara Deseran and Joe Hargave, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Alex Farnum. Sara Deseran is the co-owner of restaurant Tacolicious and Chino with her husband Joe Hargrave, as well as the editor-at-large at San Francisco magazine. The author of three cookbooks, she has contributed to Food & Wine, Sunset Magazine, and Food Arts and has a forthcoming blog about life in the restaurant industry at saradeseran.com. Tacolicious has three locations in San Francisco and a third in Palo Alto, California, as well as a stand at the legendary Ferry Plaza Farmers Market.
Ingredients
  • Makes 12 tostadas; serves 6
  • subheading: Chipotle Aioli:
  • 1 egg yolk, chilled
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • ½ cup vegetable oil
  • ¼ cup drained, chopped chipotle chiles in adobo sauce
  • 1 teaspoon kosher salt
  • subheading: Tostadas:
  • Vegetable oil, for deep-frying
  • 12 (4- to 5-inch) corn tortillas (purchased this size or cut to size with scissors)
  • 3 large leeks, white and light green part only, halved lengthwise, then cut crosswise into ¼-incht hick half-moons (3 cups)
  • ½ cup soy sauce
  • ½ cup freshly squeezed lime juice (from about 4 limes)
  • 1 pound sashimi-grade skinned tuna fillet, cut into ⅛-inch-thick slices
  • 2 avocados, halved, pitted, peeled, and cut into 24 slices each ⅛ inch thick
  • Kosher salt
  • 12 lime wedges (about 2 limes)
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