Serves 12 tostadas, serves six people
For the aioli:
- 2 pasteurized egg yolks
- 2 tsp Dijon mustard
- 1 tsp white miso
- 1½ cups neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 1 tsp kosher salt
- 2 tsp sugar
- ½ tsp dashi powder
- 2 Tbsp rice vinegar
- 4 tsp fresh lemon juice
- 1 Tbsp white soy sauce (can use regular soy sauce as well)
- 2 dried morita chiles, lightly toasted
For the pickled jalapeno:
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 tablespoons sugar
- 2 tablespoon salt
- 7-8 jalapeno peppers thinly sliced
For the tostadas:
- 1 gallon vegetable oil, for deep-frying
- 12 corn tortillas
- 1 pound sashimi-grade yellowfin tuna fillet, cut into ½ inch dice
- 2 avocados, halved, pitted, peeled, and cut into 24 slices each 1/8 inch thick
- 12 lime wedges (about 2 limes)
- 1 bunch of chives, minced
- 1 bunch cilantro, picked
- Pickled jalapenos
- Extra virgin olive oil
For the pickles:
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
For the tostadas:
To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375°F on a deep-frying thermometer. Line a large plate with paper towels. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. Transfer to the towel-lined plate to absorb the excess oil. Fry the remaining tortillas the same way. Set aside.
Remove the pan from the heat, reserving the oil for future use
To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the morita aioli on each tostada. Then set 2 slices of avocado on top of the aioli. After, place roughly 1oz of tuna on top of the avocado, then top each portion of tuna with a drizzle of good extra virgin olive oil, salt, and chives. Finally, top each tostada with a few slices of pickled jalapeno, cilantro, and a slice of lime on the side of the plate, enjoy!