Tuna Tostada with Ancho Crema

In a mixing bowl, combine 0.5 oz. Ancho Flavor Concentrate, sour cream, mayonnaise and lime juice. Season to taste and reserve.

Fry corn 1 tortilla in the fryer, making sure it remains flat. Once crispy, remove from fryer and season. Reserve.

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.

Preheat grill on high. Grill tuna steak to desired doneness. Set aside.

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.

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