Ingredients
- 3 tablespoon canola oil
- 4 tablespoon flour tortillas
- 1 tablespoon avocado
- 1/2 tablespoon lime
- 1/2 tablespoon salt
- 1/4 cup cilantro
- 8 cup romaine leaves
- 1 cup tomato
- 6 tablespoon light sour cream
- 1 teaspoon pureed chipotle en adobo
- 12 ounce fresh tuna loin
Preparation
Baking Directions:
Heat the oil over medium-heat in a medium skillet.
Crisp each tortilla on both sides until light golden brown and drain on paper towels.
Set one on each serving plate to cool.
Mash the avacado, lime juice, salt, and cilantro with a fork until smooth.
Spread an equal quantity on each tostada.
Break off the thickest white stem of the romaine.
Stack and roll 3 or 4 leaves at a time and cut across the roll into fine ribbons.
Distribute them over the avocado.
Sliver the tomato shell and arrange on top of the lettuce.
Lightly salt the surface.
Combine the sour cream and chipotle pepper puree.
Set aside.
Coat the surface of the tuna with lightly oiled fingers.
Cook it in lidded electric grill for about three minutes or until the center shows 1/4-inch-wide straek of red.
Do not allow the the tuna to cook all the way through or it will be dry and tasteless.
If using an outdoor grill, cook the tuna about 2 minutes per side.
Serving Directions:
Cut the tuna in thin strips and arrange them like spokes around the tostada.
Put a generous dollop of the spicy sour cream mixture in the center.
Tips:
This recipe can also be made successfully with grilled grouper or red snapper.
The tortilla’s can be crisped in a 375 oven, directly on the middle rack, for about 5 minutes, or until flaky and crisp.
