If you’re like me, you love fish tacos. The tostada recipe that follows incorporates some of those luscious elements, while showcasing the pink-centered beauty of seared and sliced tuna atop a tasty salad-y mix. The fish has an alluring sesame seed crust that serves as a jumping off point for an Asian-themed slaw.
A spicy, creamy component is provided by a make-ahead sriracha mayonnaise. And a sprinkling of sliced green onion adds last-minute flavor and color to the dish.
The crisp base can be store-bought fried corn-tortilla tostadas, but if homemade is your style, Mexican cuisine guru Chef Rick Bayless suggests starting with 1/2-inch vegetable oil in a medium skillet on medium heat. When the oil is hot enough to make the edge of the tortilla sizzle, one at a time fry the corn tortillas. Fry about 15 seconds and flip with tongs. Continue to fry, pushing it down into the oil every few seconds. When tortilla has darkened a bit (usually less than 1 minute total frying time), drain on paper towels.
Tuna Tostadas
Yield: 6 servings 12 tostadas
INGREDIENTS
1/3 cup mayonnaise
1 tablespoon sriracha sauce
Slaw:
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar, seasoned or unseasoned
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 1/4 teaspoon granulated sugar
1 1/2 teaspoons grated fresh ginger
1/2 head Napa cabbage, shredded, about 5 1/2 cups
Tuna:
3/4 cup sesame seeds
4 (6-ounce) skinless tuna steaks, 1-inch thick
2 tablespoons vegetable oil, divided use
Salt and pepper to taste
To plate the dish:
12 (6-inch) tostada “shells” (fried and drained corn tortillas), store-bought or homemade
2 green onions, trimmed, sliced thinly on diagonal, including dark green stalks
PROCEDURE
1. For sauce: Combine mayonnaise and sriracha sauce in small bowl. Refrigerate until ready to serve.
2. For slaw: Whisk sesame oil, vinegar, soy sauce, vegetable oil, sugar and ginger together in large bowl. Set aside.
3. For tuna: Spread sesame seed in shallow dish. Pat tuna dry with paper towels, then rub steaks all over with 1 tablespoon oil and sprinkle with salt and pepper. Press both sides of each steak in sesame seeds.
4. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steaks in skillet, and cook, flipping every 1 to 2 minutes, until center is translucent red when checked with tip of paring knife and registers 110 degrees (for rare), 2 to 4 minutes. Transfer steaks to cutting board and slice 1/4-inch thick.
5. Add cabbage to dressing and toss to coat. Divide slaw, tuna and sriracha sauce evening among tostada shells. Sprinkle with green onion slices and serve.
Source: “Foolproof Fish” by America’s Test Kitchen ($35)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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Recipe: Like fish tacos? Try making Tuna Tostadas - OCRegister
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