Earls Tuna Tostadas

Earls Tuna Tostadas

www.dinnerwithjulie.com

Adapted slightly from a recipe by Chef Dawn Doucette, Earls Chef Collective.

View full recipe on www.dinnerwithjulie.com

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Cooking tools:

  • Blender
  • Deep fryer
  • Mandoline
  • Peeler
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Pot
  • Tongs
  • Paper towel
  • Stove
  • Spoon
  • Measuring spoon
  • Plate

Ingredients

  • Aioli:
  • 1 jalapeño pepper
  • 1 poblano pepper
  • 3 garlic cloves
  • pinch salt
  • 1/4 cup extra-virgin olive oil
  • 1 bunch cilantro, chopped
  • 1 cup mayonnaise
  • Rub:
  • 1 Tbsp chile powder
  • 1 Tbsp chipotle chile powder
  • 1 Tbsp ancho chile powder
  • 1 Tbsp ground coriander
  • 1 Tbsp fine salt
  • Tuna:
  • 5 oz (about 1/3 lb) albacore tuna loin
  • Jicama slaw:
  • 1 piece jicama (Mexican turnip)
  • 1 tsp fish sauce
  • 1/4 tsp sugar
  • Juice of 1 lime
  • Tortillas:
  • 5-10 small (6") white corn tortillas
  • Salt, to taste
  • Putting it all together:
  • 1 radish, thinly sliced
  • 1 pickled Fresno chili, thinly sliced (optional)
  • 1/4 avocado, sliced
  • Cilantro, for garnish
  • Lime, for garnish

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