Seared Albacore Tuna and Avocado Mini Tostadas


So I am really excited to post this, because this might be one of the best things I have ever made. It is the last food I brought to the “A” potluck and boy did it go fast. So here are all the “A” ingredients I used ancho chili powder (I cheated and used new mexico chili couldn’t find ancho), ¬†albacore tuna, avocado, Anaheim pepper, alfalfa sprouts, agave, and anchovy. Everything came out perfect to make a delicious mini tostada.

Seared Albacore Tuna and Avocado Mini Tostadas

12 mini tostadas


4 Tbsp. New Mexico Chili powder

1 Tbsp. chili powder

1 Tbsp. cumin

1 Tbsp. paprika

1 garlic clove crushed

4 Tbsp. olive oil

1 steak albacore tuna

5 corn tortillas

1 Tbsp. New Mexico Chili powder

1 anaheim pepper

1 avocado

Lemon juice

Hot sauce, Tapatio

1 anchovy

1 tsp. agave

1 Tbsp. chopped parsley

2 Tbsp. vinegar

4 Tbsp. olive oil

Alfalfa sprouts


Mix together new mexico chilli powder, chilli powder, cumin, paprika, salt, pepper and crushed garlic with a good amount of olive oil till you have a paste. Then I cover an albacore tuna steak with the mixture. Let it sit in the fridge for an hour. I cut little tortilla circles about 3 inches in diameter using a glass then sprayed them with oil and added new mexico chilli powder and salt. I baked them for about 15 minutes at 350 degrees. Minced an anaheim pepper and mixed with a cubed avocado and added lemon juice, salt, and lots of tapatio. To sear the tuna, get a non stick pan on high/medium high heat. Get it super hot then add the tuna cook for like 1 minute/1 1/2 minutes then flip and do the same on the other side. I put the tuna back in the fridge whole to stop it from cooking further for like 15 minutes. For the vinaigrette I mixed anchovy, a little bit of agave, parsley, red wine vinegar and olive oil (salt and pepper) (I didn’t blend mine because I don’t have a blender but it would be awesome a bit blended). Ok now you can assemble. Take a tostada, add the avocado, a slice or two of tuna, alfalfa sprouts, then a small drizzle of vinaigrette and voila it is done!


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