Gaijin Tuna & Salmon Tostada
Courtesy of Chefs Edward Lam and Jil Osias – Saburo Kitchen
INGREDIENTS
Tostada Filling
3 round wonton wrappers
1/4 cup diced tuna
1/4 cup diced salmon
1/4 avocado, peeled and diced
6 cherry tomatoes, cut in half
1 tsp sesame oil
pinch of salt
pinch of pepper
Garlic Sweet Soy
1/2 cup soy sauce
1/4 cup ponzu
1/2 cup mirin
1 tsp garlic paste
Spicy Mayo
1/4 bottle Kewpie mayo
1/4 cup sriracha
1 Tbsp mirin
Garnish
1 Tbsp fried shallots
1 Tbsp green onion, thinly sliced
1 tsp microgreens
1/2 tsp sesame seeds
METHOD
Garlic Sweet Soy
Mix all ingredients together and set aside.
Spicy Mayo
Mix all ingredients together and transfer to a squeeze bottle. Set aside.
Tostada Filling
1. In a small bowl combine tuna, salmon, avocado, and 1/4 cup garlic sweet soy.
2. Toss to coat all ingredients with the sauce.
3. In a separate bowl combine cherry tomatoes, sesame oil and season with salt and pepper.
4. Toss to coat the tomatoes evenly.
Assembly
1. On medium high heat, fry wonton wrappers in canola oil until golden, about 1 minute per side. Transfer to paper towel-lined plate.
2. Add two spoons of the tuna salmon mixture.
3. Top with 4 halves of cherry tomatoes.
4. Drizzle some spicy mayo then garnish with fried shallots, green onions, microgreens and sesame seeds.
5. Add second wrapper and repeat the layering two more times for a three layered tostada.
Garnish
1. Drizzle spicy mayo around the plate and finish with remaining garnishes.
Yield 1 serving