Tuna Tostada "Contramar"

Name: Tuna Tostada "Contramar"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg tuna, fresh; 2 cups light soy sauce; 2 cups orange juice; 1 lime, juice of; 2 leeks, small; 1 avocado; 12 tostadas (oven baked); 2 tablespoons canola oil; SALSA CHIPOTLE; 3 tablespoons light mayonnaise; 2 tablespoons chipotle chiles; 5 g scallions

Eats Now Editorial Team · 415 kcal · Seafood

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Tuna Tostada "Contramar" – a delicious recipe with tuna, soy sauce, orange juice, lime, leeks, avocado. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 kg tuna, fresh
2 cups light soy sauce
2 cups orange juice
1 lime, juice of
2 leeks, small
1 avocado
12 tostadas (oven baked)
2 tablespoons canola oil
SALSA CHIPOTLE
3 tablespoons light mayonnaise
2 tablespoons chipotle chiles
5 g scallions

1
Mix the light soy sauce, with the orange juice and lime juice.
2
Prepare the Chipotle Salsa mixing all the ingredients in the food procesor. Reserve.
3
Cut the leek in slices and bake.
4
Put the tostadas in a large plate, spread a little bit of the chipotle mayo sauce.
5
Soak the tuna in the soy sauce, add it to the tostadas. Add a small slice of avocado and finally add the baked leek.
6
Enjoy!

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 kg tuna, fresh, 2 cups light soy sauce, 2 cups orange juice, 1 lime, juice of, and more.

Yes, Tuna Tostada "Contramar" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
415 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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