Tuna Tostadas with Chipotle Mayo, Avocado and Crispy Leeks (Contramar Style)

Name: Tuna Tostadas with Chipotle Mayo, Avocado and Crispy Leeks (Contramar Style)
Ingredients: 6 thin store-bought corn tortillas, preferably 4 to 5 inches in diameter (ones that are stale—at least not moist—are best); 1 leek (white part only), roots cut off, cleaned, cut into rings about 1/8 inch thick; Oil for frying to a depth of 1 inch; Salt; 8 to 10 ounces sashimi-quality tuna, preferably a slab about 4 inches square and 2 inches thick (tuna belly is often the right thickness); 2 tablespoons soy sauce; 2 tablespoons fresh orange juice; 1/4 cup best-quality mayonnaise (see note above); About 1 tablespoon finely chopped canned chipotle chiles en adobo; 1 avocado, cut in half, pit removed, flesh scooped from skin and cut into 12 slices; 1 lime, cut into six wedges

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Ingredients

6 thin store-bought corn tortillas, preferably 4 to 5 inches in diameter (ones that are stale—at least not moist—are best)
1 leek (white part only), roots cut off, cleaned, cut into rings about 1/8 inch thick
Oil for frying to a depth of 1 inch
Salt
8 to 10 ounces sashimi-quality tuna, preferably a slab about 4 inches square and 2 inches thick (tuna belly is often the right thickness)
2 tablespoons soy sauce
2 tablespoons fresh orange juice
1/4 cup best-quality mayonnaise (see note above)
About 1 tablespoon finely chopped canned chipotle chiles en adobo
1 avocado, cut in half, pit removed, flesh scooped from skin and cut into 12 slices
1 lime, cut into six wedges