We have an Earls close to our house, and one of our favourite things on the menu are the tuna tostadas – which in our neck of the woods are $2 apiece during happy hour. This week, Earls launched a new series of cooking videos, starting with their tuna tostadas. It’s a fairly involved recipe that’s far simpler than it looks – each element is easy to pull together, then assemble into delicious and ridiculously good looking two-bite appetizers that we ate for dinner, but I can’t wait to bring to a party. (There are plenty of shortcuts too, if you don’t want to roast peppers to make the aioli or fry your own tortillas – although I think both are worth it.)
Here’s the video, by chef Ryan Stone – so simple and straightforward, this is one of the best cooking videos I’ve seen.
Here’s the recipe, courtesy of Chef Dawn Doucette, of the Earls Chef Collective. (I skipped the pickled chili and used regular cilantro – and used ahi tuna steaks.)
1 Jalapeno Pepper
1 Poblano Pepper
3 Garlic Cloves
Pinch of Fine Salt
1/4 Cup Extra Virgin Olive Oil
1 Bunch of Cilantro Leaves, chopped
1 Cup mayonnaise
Roast the Jalapeno and Poblano peppers over high heat until the skin sides are fully charred. Using a sharp knife, cut them in half and remove the seeds and stems.
Add the peppers, garlic, salt, olive oil and cilantro to the blender and puree until smooth.
Add the puree to the mayonnaise and stir until evenly combined.
Shortcut: If fresh peppers aren’t available, use a green jalapeno sauce such as Tabasco.
1 Tbsp Ground Coriander
1 Tbsp Chipotle Powder
1 Tbsp Ancho Chile Powder
1 Tbsp Chile Powder
1 Tbsp Fine Salt
In a mixing bowl, whisk all the ingredients together until thoroughly combined. Shortcut: substitute the spice rub with a pre-made cajun spice mix.
5 Ounces Albacore Tuna Loin
Cut the tuna loin in half lengthwise, then cut the halves into roughly 2-inch pieces.
Blanch each piece of tuna in boiling water for about 10 seconds, until the outside turns white. Then immediately transfer it to an ice bath. After about a minute, dab the tuna with a paper towel to remove excess moisture, then move it to the spice rub. Roll the tuna in the rub until thoroughly coated, then place it in the fridge.
THE JICAMA SLAW:
1 Piece Jicama (Mexican Turnip)
1 Tsp Fish Sauce
1/4 Tsp Sugar
Juice of 1 Lime
Whisk the lime juice, fish sauce and sugar together until all the sugar is dissolved. Use either a mandolin or a vegetable peeler to finely slice the jicama, then julienne it with a sharp knife. Add the jicama to the lime mixture and store in the refrigerator for later use.
5-10 Small White Corn Tortillas (6”)
Salt to taste
Cut the tortillas into quarters. Submerge the quarters in the deep fryer for 10-15 seconds before stirring with tongs. Cook until the pieces float and become crispy – approximately 2 minutes. Drain briefly, then toss in a bowl with seasoning.
Shortcut: If desired, substitute store-bought tortilla chips for fried tortillas.
PUTTING IT ALL TOGETHER
1 Radish, thinly sliced
1 Pickled Fresno Chili, thinly sliced
1/4 Avocado, sliced
Micro Cilantro, for garnish
Lime, for garnish
Top each tostada with a dollop of the aioli, a thin slice of avocado, a slice of the spice-rubbed tuna, and a pinch of the lime-marinated jicama slaw. Garnish with a slice of radish, a couple sprigs of cilantro, and a slice of Fresno chili. Serve with lime pieces on the side.