If you are like me, you love fish tacos. The following toast recipe includes some of those delicious ingredients, as well as a mix of rose-based seafood and chopped tuna in a delicious salad-y. The fish has a beautiful sesame seed shell that serves as a jumping point for the Asian-looking falcon.
The spice section is served with mayonnaise from the previous version. And sprinkle with chopped green onions to add the final flavor and color to the dish.
A crispy base roasted corn-tortilla toastas can be purchased at the store, but if the home style is your style, Mexican cuisine Chef Rick Bailes suggests starting with 1/2-inch vegetable oil over medium heat. When the oil is hot, grease the corn roast one by one. Simmer for about 15 seconds and define in bottles. Continue to boil in oil for a few seconds. When the tortilla is slightly darker (usually less than 1 minute of total cooking time), pour over paper towels.
Result: 6 services 12 tostadas
1/3 cup mayonnaise
1 tablespoon sourdough soup
2 tablespoons fried sesame oil
2 tablespoons rice vinegar, seasonal or uncooked
2 tablespoons soy
2 tablespoons vegetable oil
2 1/4 teaspoons granulated sugar
Sprinkle 1 1/2 teaspoon fresh ginger
1/2 head Napa cabbage, sliced, about 5 1/2 cups
3/4 cup sesame seeds
4 (6 ounces) skinless tuna steak, 1 inch thick
2 tablespoons vegetable oil, divided use
Salt and pepper to taste
To shape the plate;
12 (6 inches) Tostada “shells” (fried and dried cornmeal), shop-bought or homemade
2 green onions, sliced, thinly sliced on a diagonal, including a dark green slice
1. For Soup – Combine mayonnaise and sage soup in a small bowl. Refrigerate until ready to serve.
2. For salad – Pour sesame oil, vinegar, soy sauce, vegetable oil, sugar and ginger into a large bowl. Set it aside.
3. For tuna – Spread sesame seeds in a low-fat dish. Dry pat tuna with a paper towel, then cover the steak with 1 tablespoon oil and sprinkle with salt and pepper. Place sesame seeds on both sides of each steak.
4. Heat 1 tablespoon oil in a 12-inch nonstick skillet until smoked. Place the steaks in the oven and cook every 1 to 2 minutes until the center is examined with a sharp knife and cook at 110 degrees (occasionally) for 2 to 4 minutes. Transfer the steaks to a cutting board and cut 1/4 inch thick.
5. Add the cabbage to dress and toss into a coat. Divide the evening into squash, tuna and squid soup between the toast shells. Sprinkle with chopped green onions and serve.
Source – “Foolish Fish” ($ 35) at the American Guardian Kitchen
Do you have a cooking question? Contact Kathy Thomas at firstname.lastname@example.org