Fresh Tuna Tostadas Taste Like Cowabunga

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Food

Fresh Tuna Tostadas Taste Like Cowabunga

Smothered with a spicy chipotle mayo and sprinkled with dried leeks and creamy avocado, this fresh tuna dish's flavor magic will last long past the first day that the thermometer dips below 63 degrees.

Aye caramba, it's 90 degrees in the Big Apple today, where the majority of your fair and valiant MUNCHIES editors reside. That means that as much as we love our Cheeto mac 'n' cheese and our Lobster Chili Chow Mein, it's simply too sweltering outside for hot, rich food. (Hot, rich people, on the other hand, love warm weather for the opportunity it provides to debut new and exciting luxury swimwear and the sheen of their glimmering spray tans.)

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Anyways, you need something cool and fresh. Or we sure as hell do, anyway, seeing as it feels like Hades outside. And tostadas, our friends, are the ticket.

Although her upcoming San Francisco eatery Cala is still in the works, Mexican superstar chef Gaby Cámara keeps busy with her Mexico City eateries, such as Contramar, a paradise of fresh seafood dishes. And in Mexico, they know how to eat right for soaring temperatures.

Gaby kindly shared her recipe for Fresh Tuna Tostadas with us just to make our summers a little bit happier, easier, and more delicious. Hell, these are so simple to prep that you can "cook" them even if you haven't the slightest idea how to "cook" a dang thing.

Smothered with a spicy chipotle mayo and sprinkled with dried leeks and creamy avocado, this fresh tuna dish features a marriage of flavors whose magic will last long past the first day that the thermometer dips below 63 degrees.

MAKE IT: Fresh Tuna Tostadas

But right now, that feels like forever away.