Tuna and Avocado Tartare Tostada (Bobby Flay) |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 32 |
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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 |
Directions:
1. 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.
2. For the avocado butter: Combine all ingredients in a blender and blend until smooth.
3. 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.
4. 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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