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Tuna Tostada with Ancho Crema

  • 15 min
  • Easy
  • 99
  • Minor's Ancho Flavor Concentrate Gluten Free -- 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 Ancho Flavor Concentrate Gluten Free -- 8.5 oz
  • Olive oil -- 26 fl.oz
  • Avocados -- 93 oz
Preparation
1
In a mixing bowl, combine 0.5 oz. Ancho Flavor Concentrate, sour cream, mayonnaise and lime juice. Season to taste and reserve.
2
Fry corn 1 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 8.5 oz. Ancho 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 Ancho crema.
6
Garnish tostada with roasted corn, sliced jalapeno, fresh cilantro, and some lime wedges.
Components