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Contramar tuna tostadas with chipotle mayonnaise

Time 45 minutes
Yields Serves 4
Contramar tuna tostadas with chipotle mayonnaise
(Mel Melcon / Los Angeles Times)

Chipotle mayonnaise

1

Put lemon juice, egg and salt in a blender. Slowly start blending the ingredients, adding oil little by little, until the mayonnaise is thick and you have added all the oil.

2

Add the chipotle chile and blend in. Makes three-fourths cup. You will have some left after making the tostadas.

Tostadas

1

Heat the oil in a deep skillet to 350 degrees. Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside.

2

Slice the leeks (white part only) into one-fourth-inch-wide julienne. Heat the olive oil in a skillet over very low heat. Add the leeks, sprinkle with a little salt and cook until soft but not browned, about 5 to 7 minutes.

3

Marinate the tuna slices in the soy sauce and lemon juice for 2 minutes. Drain.

4

Spread 1 1/2 teaspoons chipotle mayonnaise on each tostada. Divide the tuna among the tostadas. Top the tuna with the leeks and add a slice of avocado to each tostada.

From Gabriela Camara of Contramar restaurant.

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