Makes 8 servings
Recipe and photo courtesy of Performance Foodservice
The Ancho Crema:
1½ T. Minors® Ancho Flavor Concentrate
1¾ c. sour cream
¼ c. mayonnaise
1 ea. lime (juice only)
Whisk together all ingredients. Refrigerate for service.
The Tostadas:
Oil for frying
8 ea. 6-inch corn tortillas
4 ea. tuna steaks (8 oz. ea.)
¼ c. Minors® Ancho Flavor Concentrate
1½ c. extra virgin olive oil
1 T. black sesame seeds for garnish
2 ea. avocados peeled, seeded, and sliced
¼ c. green onion finely sliced
2 ea. jalapeño fresh then slice for garnish
8 ea. cilantro sprigs for garnish
½ c. corn kernels for garnish
1 ea. lime cut into wedges for garnish
Heat fry oil to 350°F. Cook corn tortillas for less than a minute until golden brown and crispy.
Remove tortillas from fryer and drain on a towel to remove excess oil.
Whisk together ¼ cup of ancho flavor concentrate and extra virgin olive oil. Pout this over the tuna steaks and refrigerate for 1 to 2 hours to marinate. Remove tuna from marinade and shake off excess marinade. Cook on a grill, griddle, or sauté pan on medium high heat for one minute per side. Remove from heat and cool.
Cut tuna into ¼ inch cubes and reserve. Toss tuna with black sesame seeds, corn, and green onion. Place tostada on plate the top with diced tuna. Arrange some slices of fresh avocado on top of tuna.
Drizzle a portion of the ancho cream on top of each tostada then finish with a sprig of cilantro and sliced jalapeno. Place a lime wedge next to each tostada and serve.