Rene Ortiz's Atun Tostadas Botana

    Rene Ortiz's Atun Tostadas Botana
    Penny de los Santos

    This delicious tuna tostada is a must-order at Rene Ortiz's Austin-based restaurant La Condesa.

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    Recipe Tabs

    Ingredients
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    1
    cup
    mayonnaise
    1/4
    cup
    chipotle in Adobo
    3
    yellow corn tortillas
    3
    cups
    vegetable oil
    5
    ounces
    tuna loin
    1
    small cucumber cut into coins
    2
    teaspoons
    kosher salt
    3
    juiced limes
    3
    tablespoons
    sugar
    1
    piece
    serrano chile
    1
    ounce
    soy sauce
    9
    pieces
    picked cilantro
    Directions
    Step 1
    Slice 18 pieces of cucumber 1/8 in thick and place in a small mixing bowl. Add kosher salt and let stand for 10 -12 minutes as to leach out any liquids from cucumber.
    Step 2
    Bring up vegetable oil to 350 degrees. Check with candy thermometer, once 350 achieved drop in 9 pieces of tostadas (cut from ring mold) and fry to crispy; dry on a paper towel and add salt a.s.a.p.
    Step 3
    Mix mayo & chipotle with hand mixer; drain cucumber and add lime juice & sugar and let stand; as it stands thinly slice Serrano’s & pick cilantro
    Step 4
    Slice tuna into thin slices (1/4 in thick or ~ 5 oz.)
    Step 5
    Lay out all tostadas on a large platter & put a small dollop of chipotle mayo. Add 3 pieces folded cucumber on top of mayo.
    Step 6
    Place soy sauce in small bowl and roll tuna slices in the bowl to season only for a few short seconds; place tuna on cucumbers
    Step 7
    To garnish add sliced jalapeno & cilantro. Add a lime wedge and an extra squeeze of flavor.
    Photos

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    9
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    35 mins
    Prep Time: 
    10 mins
    Cook Time: 
    25 mins
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    The base number of servings for this recipe is 9
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