Ingredients
- 30 ea. fresh corn tortillas
- 3 ea. Avocados From Mexico
- 2 ea. sushi-grade ahi tuna steaks, diced
- 1 ea. red bell pepper, finely diced
- 1 ea. orange bell pepper, finely diced
- 1 ea. yellow bell pepper, finely diced
- 1/2 ea. bunch scallions
- 3/4 c. mayonnaise
- 4 T. canola or grapeseed oil
- 2 T. seasoned rice wine vinegar
- 2 T. Thai chili sauce
- 2 T. toasted black sesame seeds
- 1 T. cilantro, finely chopped
- 1 T. dark toasted sesame oil, divided
- 1 T. Thai sweet soy sauce
- 1/2 t. fresh garlic, minced
- Sea salt to taste
- White pepper to taste
Instructions
- Preheat oven to 425°F.
- Using a circular biscuit cutter, cut corn tortillas into 3-4” circles. (Reserve trimmings for another use.)
- Line a sheet pan with parchment paper. Brush corn tortillas with oil on both sides and place on parchment lined pan. Top with an additional piece of parchment and another sheet pan to weight down. Continue preparing pans of tortillas in this manner until all are used.
- Place pans in oven and bake until tortillas are crisp and golden brown, approximately 8 minutes. Remove from oven, remove top pan and top parchment, season with sea salt to taste and allow to cool.
- Meanwhile, puree avocados in a food processor with rice wine vinegar.
- Remove from processor and place in a bowl. Season with sea salt and white pepper to taste.
- Finely slice white part of scallions, leaving green lengths intact.
- Add in finely sliced white scallions and finely chopped cilantro to pureed avocado, stirring gently. Place one of the avocado seeds in the bowl of the prepared avocado puree, cover and chill.
- In a separate bowl, combine mayonnaise, Thai chili sauce, half of the sesame oil and garlic. Season with sea salt and white pepper to taste. Place in a squeeze bottle and chill until use.
- Place diced tuna in a medium bowl and gently toss with the remaining sesame oil and sweet soy. Cover and chill until use. (Maximum 12 hours.)
- Place green scallion lengths on a cutting board. Using a very sharp knife, cut the scallion lengths into very fine lengths of scallion, about 1/16” wide and 5” long. Place lengths in ice water until service.
- When ready to serve, remove seed from avocado puree. Mix together the 3 colors of finely diced bell peppers. Drain scallion lengths and place on paper towels to dry.
- Spread 1– 1/2 teaspoons of puree on each tostadita and top with diced tuna. Garnish each tostadita with tricolor pepper mix.
- Squeeze a decorative line of spicy mayonnaise sauce on top of each tostadita. Garnish with black sesame seeds and scallion lengths and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
