Poke (pronounced poh-keh) is trendy right now. We’re finding poke on menus, in specialty restaurants and even on food trucks. It is raw fish with an assortment of sauces and it is very good!
Running across a recipe for a “tuna and avocado tostada” was just another way of enjoying poke with a little Mexican twist, so, por que no? (why not).
Toss 12 oz diced sushi-grade tuna with one tablespoon each soy sauce, orange juice, lime juice and 1/2 teaspoon toasted sesame oil. Stem, seed and mince one serrano pepper (two might have been better), and season with salt and pepper.
Mash one avocado with the juice of half a lime and a little salt. Spread the avocado side to side on 6 tostadas. Tope with the tuna drizzle with chipotle mayonnaise and sprinkle with shredded red cabbage and cilantro and crispy fried onions.
Notes: Make your own tostadas by baking corn tortillas in a 375° oven. Spritz the tortillas with a little cooking spray, turn at five minutes a couple of times until they are lightly browned and crisp. You can use 6″ tortillas. I used three 3″ tortillas and heaped on the poke and avocado to make a meal for one.
Make your own chipotle mayonnaise with two to three tablespoons of mayonnaise and a teaspoon or so of adobo from a can or jar of chipotles en adobo. Thin with a little water to make a drizzling consistency.
I was too lazy to fry onions and didn’t want to buy a whole can of fried onions this time. Maybe nest time!
Have the guy at the meat counter get your tuna from the freezer, not the tuna that’s been in the display case for who know’s how long! It will be frozen and easier to dice and better tasting. Remember, you’ll be eating it raw “cooked” by the citrus juices in the marinade.