Entrées

Tuna Tostada with Adobo Crema

  • 0:15 TIME
  • Difficulty
  • 108 portions
  • 177 calories

Preparation

Ingredients

Minor's Red Chile Adobo Flavor Concentrate Gluten Free 6 x 13.6 ounces 0.5 oz
Sour cream 12.5 oz
Mayonnaise 4 oz
Lime juice, fresh 1 fl.oz
Corn Tortilla 34 oz
Tuna, Ahi 158 oz
Minor's Red Chile Adobo Flavor Concentrate Gluten Free 6 x 13.6 ounces 8.5 oz
Olive oil 26 fl.oz
Avocados 93 oz

Method

  1. In a mixing bowl, combine Red Chile Adobo Flavor Concentrate, sour cream, mayonnaise and lime juice. Season to taste and reserve.
  2. Fry corn tortilla in the fryer, making sure it remains flat. Once crispy, remove from fryer and season. Reserve.
  3. Portion tuna into 3 oz blocks and place in storage container. Combine Red Chile Adobo Flavor Concentrate with oil. Whisk together thoroughly. Completely cover the tuna in the marinade, and refrigerate for 1 hour.
  4. Preheat grill on high. Grill tuna steak to desired doneness. Set aside.
  5. Slice one tuna steak and half an avocado to the same thickness, approximately 1/4 inch. Arrange them in a shingled fashion on the tostada. Drizzle with 1 tsp of Adobo cream.

Garnish tostada with roasted corn, sliced jalapeno, fresh cilantro, and some lime wedges.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 177 kcal
Protein 11 g
Fats, total 12 g
Carbohydrate, total 7 g
Sugars, total 0 g
Fats, saturated 2 g
Fiber, total dietary 2 g
Sodium 47 mg
Calcium 26 mg
Cholesterol 17 mg
Iron 1 mg
Vitamin C 3 mg
Vitamin D 29 IU