Gabriela Cámara’s Tuna Tostada Recipe

As with many of Gabriela’s recipes, the setup for tuna tostadas is very simple, so it’s of the utmost importance to use the best-quality seafood, citrus, and seasoning you can find. Buy only the freshest tuna from a responsible source, make your own mayonnaise, and taste your oranges to get a better sense of how sweet and acidic they are. (Depending on what kind of oranges you’re using, the marinade below, for example, might need to be balanced with a bit of lime juice or more soy sauce.)

For the Mayonesa Con Chipotle:

• 1 egg
• 6g freshly squeezed lime juice
• 5g sea salt
• 20g chipotle in adobo, canned, seeds removed
• 180ml grapeseed oil

For the tostadas:

• 140g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds
• 60ml freshly squeezed orange juice from about 2 oranges
• 60ml soy sauce
• 18ml lime juice (optional)
• 480ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
• 8 day-old corn tortillas
• 340g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
• 30g Mayonesa con Chipotle
• 1 avocado, cut in half, pitted, peeled, and cut into 8 slices
• Lime wedges, for serving

1. 1

   In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)

2. 2

   Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.

3. 3

   In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.

4. 4

   In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan.

5. 5

   Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.)

6. 6

   Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes.

7. 7

   While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside.

8. 8

   Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool.

9. 9

   Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.