Tuna tostada with chipotle and avocado mayonnaise

We were in Mexico this December and when we were there we decided to get married. It was a wonderful ceremony, it was a Mayan shaman who married us at the beach. We got married on a beach club with a wonderful beach and a wonderful restaurant. Immediately when we sat at the table after the ceremony the waiter came and asked us, "Tequila?" We toasted in tequila instead of champagne, which perhaps is customary. The tequila was nice, not at all the same thing as what we will be served with lemon and salt here in Sweden, but the best was probably the starter, as the waiter recommended us. Tuna tostada. It was like heaven on a small nacho chips, the tuna melted in my mouth. So we just had to try it again at home, on a  date night. Although we unfortunately did not get it exactly as the one we got in Mexico, it was really good anyway. I do not think we got a hold a tuna of as good quality  that they had at the restaurant in Mexico, or that's what I choose to blame anyway.


Avocado and habanero mayonnaise

1 tbsp lemon juice
1 large egg
1 pinch of salt
120 ml olive oil
½ habanero Cilli
1 clove of garlic
1 avocado

Mix together lemon juice, eggs and salt in a bowl or in a blender, depending on how persistent you are. If you use the mixer, like I did, start the mixer on the lowest level and add oil a little at a time, if you use a hand whisk, do the same thing. Mix until the mayonnaise has begun to thicken, then add the finely chopped garlic, habanero and avocado and blend some more.


Tuna tostada

200 g fresh tuna
½ tsp salt
½ teaspoon finely chopped chipotle
2 tablespoons lime juice
1 tablespoon tequila
½ tsp cumin
½ avocado
Tortilla Bread

I cheated a little when I did this dish. I did not do the tostada from scratch. This time, it felt easy to just buy soft tortillas and brush on a little oil and toss them in the oven at 200 degrees C and bake them for about 5 minutes. The preparation for the tuna isn't that difficultt. Slice the tuna as thin as possible. Mix together salt, chipotle, lime juice, tequila, and cumin. Lay the sliced ​​tuna in the mix and let marinate for a few minutes. Add a spoonful of avocado and habanero mayonnaise on the tostada and then some tuna slices. Top with sliced ​​avocado.

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