Graduate from fish tacos to tuna tostadas
If you’re like me, you love fish tacos. The tostada recipe that follows incorporates some of those luscious elements, while showcasing the pink-centered beauty of seared and sliced tuna atop a tasty, salady mix. The fish has an alluring sesame seed crust that serves as a jumping-off point for an Asian-themed slaw.
A spicy, creamy component is provided by a make-ahead Sriracha mayonnaise. And a sprinkling of sliced green onion adds lastminute flavor and color.
The crisp base can be storebought, fried corn-tortilla tostadas, but if homemade is your style, Mexican cuisine guru Rick Bayless suggests starting with a ½inch of vegetable oil in a medium skillet on medium heat. When the oil is hot enough to make the edge of a corn tortilla sizzle, fry them one at a time. Fry about 15 seconds and flip with tongs. Continue to fry, pushing it down into the oil every few seconds. When tortilla has darkened a bit (usually less than 1 minute total frying time), drain on paper towels.
Tuna tostadas
Yield: 6 servings (12 tostadas)
INGREDIENTS
1⁄3 cup mayonnaise
1 tablespoon Sriracha sauce
Slaw: 2tablespoons toasted sesame oil
2 tablespoons rice vinegar, seasoned or unseasoned
2 tablespoons soy sauce 2 tablespoons vegetable oil
2 1⁄4 teaspoon granulated sugar 11⁄2 teaspoons grated fresh ginger 1⁄2 head Napa cabbage, shredded, about 5 1⁄2 cups
Tuna: 3⁄4 cup sesame seeds 4(6-ounce) skinless tuna steaks, 1 inch thick
2 tablespoons vegetable oil, divided use
Salt and pepper to taste
To plate the dish: 12 (6-inch) tostada shells (fried and drained corn tortillas), store-bought or homemade
2 green onions, trimmed, sliced thinly on diagonal, including dark green stalks
PROCEDURE
1. For sauce: Combine mayonnaise and Sriracha in small bowl. Refrigerate until ready to serve.
2. For slaw: Whisk sesame oil, vinegar, soy sauce, vegetable oil, sugar and ginger together in large bowl. Set aside.
3. For tuna: Spread sesame seeds in shallow dish. Pat tuna dry with paper towels, then rub steaks all over with 1tablespoon oil and sprinkle with salt and pepper. Press both sides of each steak in sesame seeds.
4: Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steaks in skillet and cook, flipping every 1-2minutes, until center is translucent red when checked with tip of paring knife and registers 110 degrees (for rare), 2-4minutes. Transfer steaks to cutting board and slice 1⁄4-inch thick.
5: Add cabbage to dressing and toss to coat. Divide slaw, tuna and Sriracha mayo evenly among tostada shells. Sprinkle with green onion slices and serve.
Source: “Foolproof Fish,” by America’s Test Kitchen ($35)