Ingredients
- ½ cup Vegetable oil
- 4 Corn tortillas fried crispy
- 1 lb. Sushi grade tuna thinly sliced
- 2 Avocados cut into thin slices
- ½ cup Ponzu sauce see recipe below
- 2 Serrano chiles cut into thin rings
- 1 Red onion slices into thin rings
- ¼ cup Fresh-picked cilantro leaves
- 4 tbsps. Quality extra virgin olive oil
- Sea salt
Instructions
- In a large skillet heat vegetable oil, fry tortillas one at a time until crispy.
- Mix ponzu sauce and add serrano chiles and sliced onions to it and refrigerate for an hour.
- Slice avocado and tuna.
- On each tostada, arrange avocado to cover and sprinkle with sea salt.
- Next, layer the sliced tuna on top of the avocado and sprinkle the tuna with some sea salt.
- Spoon the ponzu and serrano chile mixture over the top and then drizzle with olive oil.
- Garnish with the cilantro leaves.
Notes
For Ponzu Sauce: combine ¼ cup Lime juice, ¼ cup Mirin (sweet rice wine) and ¼ cup Soy sauce
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