Food Nirvana had only one recipe (Sesame Ahi) using Ahi tuna and that had to be changed. Ahi is great stuff! Basically, it is extremely fresh tuna that can be eaten raw without fear of bacterial contamination. Thus, Ahi is used often in Japanese sashimi, and it is frequently seared but kept rare in the middle and sliced for upscale salads and other types of dishes in the USA. You will have to visit a high end seafood market to find Ahi. Regular supermarkets do not normally sell it as it is a specialty food with a short "shelf" life.
I found a recipe for Ahi Tostadas online and it looked so good I decided to add it to the Appetizer section of Food Nirvana. The recipe is pretty simple and it combines quite varied textures and tastes.
I will make the recipe and report back with results, though I can tell already it will be very good if not excellent. As provided the recipe will make four servings, two tostadas per person.
1 tablespoon of lemon juice
1 large egg
1/4 rounded teaspoon of sea salt
1/2 cup of light olive oil
1 chipotle pepper, deseeded and chopped or crushed
Put the lemon juice, egg and salt into a blender. Slowly start blending the ingredients, adding oil little by little, until the mayonnaise is thick and you have added all the oil.
Add the chipotle chile pepper and blend in. The yield will be three-fourths of a cup, and you will have most of that left over after using it to make the tostadas.
1 1/2 cups of vegetable oil (for deep frying)
8, 3 inch diameter corn tortillas
2 leeks (about 1 cup sliced)
2 teaspoons of extra virgin olive oil
10 ounces of sashimi-quality tuna (Ahi), sliced one-fourth inch thick then cut in half, if necessary
1/4 cup of soy sauce
1/4 cup of fresh lemon juice
1 ripe avocado, peeled, pitted and cut into eighths
1/4 cup of chipotle mayonnaise
Heat the vegetable oil in a deep skillet to 350 degrees F. Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside.
Slice the leeks (white part only) into one-fourth-inch-wide julienne strips. Heat the olive oil in a small skillet over very low heat. Add the leeks, sprinkle with a little sea salt and cook them until they are soft but not browned, about 5 to 7 minutes.
Marinate the Ahi slices in the mixture of the soy sauce and lemon juice for 2 to 3 minutes. Drain the marinade from the Ahi.
Spread 1 1/2 teaspoons of the chipotle mayonnaise on each tostada. Divide the tuna among the tostadas. Top the tuna with the leeks and add a slice of avocado to each tostada.