January 27, 2016

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Tuna Tostadas - More than meets the eye


Dreamed up by the culinary masterminds in the Earls Chef Collective, these classic appetizers are equal parts colourful and flavourful. They’re a complex fusion of complementary flavours: smoky cilantro aioli, lime-marinated jicama slaw, melt-in-your-mouth tuna in a blend of southwest spices, buttery avocado and a trio of hand-picked garnishes — all carefully perched atop a crispy fried tortilla.

Step into the Test Kitchen and let Chef Ryan Stone show you how it’s done:

Here’s the full recipe if you’d like to make your own Tuna Tostadas:


1 Jalapeno Pepper
1 Poblano Pepper
3 Garlic Cloves
Pinch of Fine Salt
¼ Cup Extra Virgin Olive Oil 
1 Bunch of Cilantro Leaves, chopped
1 Cup mayonnaise

Roast the Jalapeno and Poblano peppers over high heat until the skin sides are fully charred. Using a sharp knife, cut them in half and remove the seeds and stems.

Add the peppers, garlic, salt, olive oil and cilantro to the blender and puree until smooth.

Add the puree to the mayonnaise and stir until evenly combined.

Shortcut: If fresh peppers aren’t available, use a green jalapeno sauce such as Tabasco.


1 Tbsp Ground Coriander
1 Tbsp Chipotle Powder
1 Tbsp Ancho Chile Powder
1 Tbsp Chile Powder
1 Tbsp Fine Salt

In a mixing bowl, whisk all the ingredients together until thoroughly combined.

Shortcut: substitute the spice rub with a pre-made cajun spice mix.


5 Ounces Albacore Tuna Loin

Cut the tuna loin in half lengthwise, then cut the halves into roughly 2-inch pieces.

Blanch each piece of tuna in boiling water for about 10 seconds, until the outside turns white. Then immediately transfer it to an ice bath. After about a minute, dab the tuna with a paper towel to remove excess moisture, then move it to the spice rub. Roll the tuna in the rub until thoroughly coated, then place it in the fridge.


1 Piece Jicama (Mexican Turnip)
1 Tsp Fish Sauce
¼ Tsp Sugar
Juice of 1 Lime

Whisk the lime juice, fish sauce and sugar together until all the sugar is dissolved. Use either a mandolin or a vegetable peeler to finely slice the jicama, then julienne it with a sharp knife. Add the jicama to the lime mixture and store in the refrigerator for later use.


5-10 Small White Corn Tortillas (6”)
Salt to taste

Cut the tortillas into quarters. Submerge the quarters in the deep fryer for 10-15 seconds before stirring with tongs. Cook until the pieces float and become crispy - approximately 2 minutes. Drain briefly, then toss in a bowl with seasoning.

Shortcut: If desired, substitute store-bought tortilla chips for fried tortillas.


1 Radish, thinly sliced
1 Pickled Fresno Chili, thinly sliced
¼ Avocado, sliced
Micro Cilantro, for garnish
Lime, for garnish

Top each tostada with a dollop of the aioli, a thin slice of avocado, a slice of the spice-rubbed tuna, and a pinch of the lime-marinated jicama slaw. Garnish with a slice of radish, a couple sprigs of cilantro, and a slice of Fresno chili. Serve with lime pieces on the side.

Recipe by Chef Dawn Doucette, Earls Chef Collective (2015)

This appetizer is currently unavailable at your local Earls Kitchen + Bar.