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Tuna and Avocado Tartare Tostada
Recipe courtesy Bobby Flay
A tasty and fresh dish that is sure to cause a sensation.
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
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.
Posted by rimblas at March 25, 2005 1:03 PM