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.

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)

Directions at epicurious.com

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