Mexico–One Plate at a Time/

Contramar Tostadas

Tostada de Atún, Estilo Contramar
Servings: 8tostadas, serving 8 as an appetizer or snack


  • 3/4cup good-quality mayonnaise
  • 2canned chipotle chile en adobo, stemmed and seeded
  • 1/2pound (about 2 small) leeks, roots cut off, cut in half lengthwise, thoroughly washed through all the layers
  • 1/4cup soy sauce
  • 2tablespoons fresh lime juice
  • 2tablespoons fresh orange juice
  • 10ounces sashimi-grade tuna (for the prettiest presentation ask for a piece that is approximately 5 “ x 3”), sliced 1/8” thick
  • 8small store-bought tostadas
  • 1avocado, pitted, flesh scooped from the skin and thinly sliced


Combine the mayonnaise and chiles in a small food processor or blender and process until smooth. Add a little water if needed so the mixture runs smoothly through the blades. Transfer the chipotle mayonnaise to a small bowl.

Remove the center third of each leek and save to use in a soup or salad.  Cut the large outer pieces crosswise into ¼-inch slices.   Lay the slices of leek on one side of a piece of parchment paper and fold the empty side over so that the leeks are covered by parchment.  Microwave at 40% power for about 12 minutes, stirring every 3 minutes, until the leeks are dry and crispy.

In a medium bowl, whisk together the soy sauce, lime juice and orange juice. Add the tuna to the bowl and let it marinate for 2 minutes. Transfer the tuna to a plate.

To assemble the tostadas, spread about 1 ½ teaspoons chipotle mayo over each tostada. Top each with about 3 slices of tuna, a slice of avocado and a sprinkling of dried leeks.


  1. We very much want the first recipe on the shoe that had Red Chile-Tuna Tartatre and Whole Grilled Fish. The first one looked like it was a layered dish with something on the bottom, a ground meat (?) layer, and was topped with yellow rice, then baked. We turned on the show when that segment was almost over and would like to get the directions, the dish looked delicious. The summary on the TV listing showed something with Robalo with porcini and green garlic, is that what I am missing. On line the only recipes shown were for the Tuna Tartare and the Whole Grilled Fish. Any help you can give would be greatly appreciated. This is Episode 1001: A Seafood Dream.

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