Our Take On Contramar's Iconic Tuna Tostada

Tuna tostada topped with spicy mayo, fried leeks, avocado, and lime
March 15, 2024

When the weather is blustery, we often find ourselves fantasizing about a long comida at Mexico City's Contramar. Carajillo in hand, we're waiting for our pescado a la talla and tuna tostadas to show up (but no rush: the people-watching is unmatched).

We've taken Chef Gabriela Cámara's iconic tuna tostadas, inspired by her childhood visits to Zihuatanejo, the Guerrero beach made famous in The Shawshank Redemption, and made them just a little bit simpler. It's all about the interplay of textures here: raw, sashimi-grade tuna sits atop a crisp tostada slathered with spicy mayo, balanced by creamy avocado and fried leeks. The flavors are simple and bold, and will instantly transport you to warmer temperatures and days with nowhere to be.
Tuna Tostada

Tuna Tostada

Servings

8

Ingredients

  • 1 leek, white part only, washed and sliced into thin rounds

  • 4 tbsp soy sauce

  • 1 ½ tbsp freshly squeezed lime juice

  • 2 cups vegetable oil

  • 12 oz sashimi-grade tuna, thinly sliced against the grain

  • 1 avocado, cut into 8 slices

  • Lime wedges

  • 8 day-old corn tortillas

  • ½ cup of mayonnaise

  • 1 tbsp salsa macha

Directions

  1. Place the leek rounds into cold water. Agitate to separate the rings, then dry them.

  2. Heat oil in a large saucepan to 350°F.

  3. Fry tortillas until golden and firm, about 1 minute each side. Drain on paper towels.

  4. Fry sliced leeks until golden, about 2-3 minutes. Drain on paper towels to cool.

  5. Mix lime juice and soy sauce in a small bowl.

  6. Marinate tuna in soy sauce-lime juice mixture for 5-10 minutes.

  7. Mix mayonnaise with salsa macha and spread about a tablespoon of the mixture on each cooled tostada. Top each tostada with a few slices of tuna, fried leeks, and avocado slices. Serve with lime wedges.

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