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