A Cinco de Mayo Recipe Pairing You Must Try: Tuna And Uni Tostada
Tuna and Uni Tostada
This Cinco de Mayo, leave your chips and shots at the door and take a moment to truly celebrate Mexican heritage and their rich culinary culture by taking a nod from expert Enrique Olvera, a world-renowned chef hailing from Mexico.
Chef Olvera’s creation, a Tuna and Uni Tostada, combines fresh seafood and traditional Mexican flavors such as cilantro and smoked tomato. Of course, no celebration is complete without a signature cocktail, and the Papíto Royale is the perfect one to complement the seafood flavors in the dish. Check the recipes below and happy authentic Cinco de Mayo!
150 g Portland, Maine Uni
300 g Tuna, Sushi-Grade
4 ea Tortillas
1 L Oil for Deep Frying
Cucumber Relish Ingredients:
40 g Persian Cucumber, diced small
10 g Elephant Garlic, minced and blanched
10 g Red Onion, minced
5 g Cilantro Stems, minced
5 g Fresh Wasabi, grated
2 g Ginger, zested
Smoked Tomato Ingredients:
1 ea Beefsteak Tomato, concase
15 g Cold Pressed Olive Oil
20 g Key Lime Juice
1 ea Serrano, sliced for garnish
Delfino Cilantro for Garnish
Tostada Preparation: Let the tortillas dry overnight. In a pot, heat oil to 190 degrees Celsius. Add tortillas and fry until bubbles come to a stop. Remove and drain on a paper towel. Season with salt.
Cucumber Relish Method: Mix cucumber, garlic, red onion, cilantro, wasabi and ginger in a bowl. Add vinaigrette and smoked tomatoes. Season to taste.
Smoked Tomato Method: Peel tomato and dice. Cold smoke for 20-30 minutes.
To Assemble: Place tostada on plate. Strain the liquid from the relish and spread on top. Slice tuna and place four pieces over the relish. Strain uni from liquid by placing on a paper towel to drain and scatter on top of the relish and tuna. Garnish with delfino cilantro, Serrano slices and a lime wedge.
1 oz Tequila Don Julio Añejo
1/2 oz Dry Vermouth
1/2 oz Pineau de Charentes Aperitif Wine
Champagne to Top
- Combine Tequila Don Julio Añejo, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to temperature.
- Strain contents into a coupe glass.
- Top with Champagne.