Bigeye Ahi Tostada Recipe
Avocado, Garlic Soy, Truffle Aioli, Tobiko
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Ingredients
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Tostada Base
Bigeye Ahi
Avocado Mixture
Truffle Aioli
Garnish
Method
Prepare the Tostada Base
- 1
Fry the Tortillas
Heat vegetable oil in a frying pan over medium heat. Fry each corn tortilla until golden and crispy, about 2-3 minutes per side. Drain on paper towels and set aside.
Prepare the Bigeye Ahi
- 2
Make the Avocado Mixture
- 3
Prepare the Avocado Mash
In a bowl, mash the ripe avocados with lime juice and salt until smooth. Adjust seasoning to taste.
Make the Truffle Aioli
- 4
Mix the Aioli
In a small bowl, whisk together mayonnaise, truffle oil, and lemon juice until well combined.
Assemble the Tostadas
- 5
Layer the Ingredients
On each crispy tortilla, spread a layer of the avocado mixture, followed by the marinated Bigeye Ahi. Drizzle with truffle aioli and top with tobiko and chopped green onions.
