1825 Pearl A, Boulder, CO 80302
These are quick, cool and delish!
6 Oz sushi grade tuna, small diced
1 TBSP olive oil
1 tsp maldon sea salt
½ english cucumber, small diced
1 jalapeño, seeds removed and small diced
1 lime, juiced
¼ cup cilantro, picked and chopped
1 TBSP harissa
¼ cup fresh aioli
8 small corn tortillas, fried
1 lime, cut into wedges for serving
In a mixing bowl, dress the diced tuna with the olive oil and maldon sea salt. In a separate bowl combine the cucumber, jalapeno, lime juice, and cilantro. In a third bowl, combine the harissa and the aioli, and whisk it until smooth. Top the fried tortilla with a scoop of tuna and the cucumber mixture. Place a dollop of the aioli right on top, and serve your tostadas with lime wedges.
½ lemon, juiced
3 egg yolks
1 tsp dijon
½ tsp salt
1 clove garlic, microplaned
2-3 cups neutral oil (canola, vegetable, sunflower, etc..)
Combine the lemon juice, egg yolks, dijon, salt, and garlic. Whisk the mixture together, and then slowly and steadily pour the oil in while quickly whisking. Continue to whisk in the oil until you reach the desired consistency.
6 TBSP Aleppo chili flake
¼ cup hot water
4 cloves garlic, microplaned
1 tsp caraway, toasted and ground
1 tsp cumin, toasted and ground
2 TBSP hot paprika
¼ cup olive oil
Steep the aleppo chili flake in hot water for 5 minutes, then drain it and mix it in with the remaining ingredients.