Oregon Albacore Tuna Tostada
Nácar, Chef Maylin Chávez
Corn Tostada
You have the option to purchase store-bought tostadas or prepare them at home.
To make your own tostadas at home, preheat the oven to 375 degrees. Drizzle small corn tostadas with avocado oil and bake for 10 minutes until they are crispy.
Canned Oregon Albacore Tuna
Open the can and keep the juices inside, all the Oregon goodness. Lightly break apart the tuna with a fork leave in the can for presentation.
For the Accoutrements:
Pickled Serranos and Veggies
Ingredients
8 serranos cut into ¼ inch rings
2 carrots julienned
1 red onion julienned
1 red bell pepper julienned
1 quart of distilled white vinegar
1 cup of Kosher Salt
1 cup of granulated sugar
4 tablespoons of pickling spices (1teaspoon of coriander seeds, 3 clove, 1 bay leaf, 1 teaspoon chili flakes, 1 teaspoon mustard seeds, 1 teaspoon black peppercorns)
Method
Slice the chiles into 1/4" rings and chop the carrots and onions. Place all the chiles in a clean 1-quart mason jar. In a medium saucepan, bring the vinegar and remaining ingredients to a boil. Reduce the heat to medium and simmer for 5 minutes. Allow the mixture to cool for 5 minutes before pouring the brine over the peppers. Seal the jar and let it cool completely before refrigerating. These pickled peppers can be stored in the refrigerator for up to one month.
For the Avocado Puree
Ingredients
3 avocados
1 bunch of cilantro
1/4 tablespoon lime juice
1 teaspoon of sriracha
1/2 serrano pepper
½ clove of garlic
¼ cup of Greek yogurt
Salt to taste
Method:
Puree all ingredients in a blender until smooth. Adjust seasoning as needed.
For the Miso Sauce
Ingredients
1 tablespoon of Dijon mustard
2 garlic cloves seared in a pan until golden
2 tablespoons of Parmigiano Reggiano
1 teaspoon black pepper
2 tablespoons of champagne vinegar
2 tablespoons of miso
½ cup of avocado oil
Juice of one lemon
Sea salt to taste
Method
Combine all the ingredients in a blender and adjust the seasoning to your preference.
For the tostada assembly, spread a layer of avocado puree on the tostada, then top with tuna, miso sauce, pickled vegetables, and sliced serrano peppers for an exciting and delicious dish. Enjoy the flavorful combination!