Mexico–One Plate at a Time/

Contramar Tostadas

Tostada de Atún, Estilo Contramar
Servings: 8tostadas, serving 8 as an appetizer or snack


  • 3/4cup good-quality mayonnaise
  • 2canned chipotle chile en adobo, stemmed and seeded
  • 1/2pound (about 2 small) leeks, roots cut off, cut in half lengthwise, thoroughly washed through all the layers
  • 1/4cup soy sauce
  • 2tablespoons fresh lime juice
  • 2tablespoons fresh orange juice
  • 10ounces sashimi-grade tuna (for the prettiest presentation ask for a piece that is approximately 5 “ x 3”), sliced 1/8” thick
  • 8small store-bought tostadas
  • 1avocado, pitted, flesh scooped from the skin and thinly sliced


Combine the mayonnaise and chiles in a small food processor or blender and process until smooth. Add a little water if needed so the mixture runs smoothly through the blades. Transfer the chipotle mayonnaise to a small bowl.

Remove the center third of each leek and save to use in a soup or salad.  Cut the large outer pieces crosswise into ¼-inch slices.   Lay the slices of leek on one side of a piece of parchment paper and fold the empty side over so that the leeks are covered by parchment.  Microwave at 40% power for about 12 minutes, stirring every 3 minutes, until the leeks are dry and crispy.

In a medium bowl, whisk together the soy sauce, lime juice and orange juice. Add the tuna to the bowl and let it marinate for 2 minutes. Transfer the tuna to a plate.

To assemble the tostadas, spread about 1 ½ teaspoons chipotle mayo over each tostada. Top each with about 3 slices of tuna, a slice of avocado and a sprinkling of dried leeks.

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