Delicious tuna tostadas featuring crunchy tortillas topped with chipotle mayo, sushi grade tuna, avocado, and crispy leeks. A perfect combination for a tasty meal, easy to prepare and gluten-free.
1: Preheat oven to 400°F.
2: Drizzle tortillas with olive oil and sprinkle with salt, then place on a baking sheet.
3: Bake on convection setting for 6 minutes on one side, then flip and cook for an additional 6 minutes until golden and crispy.
4: Allow tortillas to cool before assembling tostadas.
5: Heat avocado oil in a large frying pan and add leeks; fry until golden brown and crispy, about 1-3 minutes, then remove from oil and season with salt.
6: To make chipotle mayo, combine chipotle pepper, mayonnaise, lime juice, and pinch of salt in a blender and process until smooth.
7: Pour ponzu over tuna and allow to marinate for five minutes.
8: To assemble tostadas, smear chipotle mayo on the tortilla, add tuna and avocado slices, and top with crispy leeks and fresh cilantro.
