Friday, 10 April 2015

Ahi Tuna Tostadas

This week's inspiration comes from two amazing meals we had over Easter break.  We had the opportunity to have some truly AMAZING authentic Mexican food prepared by my aunt's friend.  She made MANY things, but one course included some tostadas.  Then, hubby and I had yummy ahi tuna tostadas as an appy at a restaurant the next evening.  One game that I liked to play with my mom while growing up some yummy food at a restaurant and try to recreate it at began....we tried to combine both tostada ideas into our own creation.  Sorry, folks, no recipe link here.....but this was definitely new for us!
We started with some tostadas, which can be found in the Mexican section of the International Aisle in most grocery stores.  We would reconsider here and try soft corn tortillas or simply use tortilla chips for the more elegant ahi tuna.  I would use tostadas for shredded chicken, ground meat, or pulled pork for sure.   We then spread some chipotle aioli on the tostada.  (sounds fancy...this is just canned chipotle peppers with the adobo sauce blended to taste with some might want to add some fresh lime..can get spicy!).  The tuna was ahi tuna from the seafood shop that we pressed and covered entirely with chili powder.  This needs to be quickly seared on both sides in a frying pan or on the bbq.   We tried the bbq but might try a frying pan next time.  The toppings are endless....we used sliced radishes, sliced avocado, jicama matchsticks, chopped tomatoes and a salad.  The salad consisted of grated carrot, minced cilantro, sliced napa cabbage, and sliced romaine lettuce tossed with lime juice, olive oil, and salt and pepper. exact measurements this time....This is a taste and see / get creative type of dish!  The result was flavourful, surprisingly filling, and very, very refreshing!   We WILL be making these again...perhaps as an elegant appy on the tortilla chips or as a meal with soft tortillas to hold in all of our veggies!  Hope you make this one day, too!
Ahi Tuna Tostadas

No comments:

Post a Comment