A Cinco de Mayo Recipe Pairing You Must Try: Tuna And Uni Tostada

May 5, 2015  |  

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

Vinaigrette Ingredients:

15 g Cold Pressed Olive Oil

20 g Key Lime Juice

TT Salt

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.

Papíto Royale


1 oz Tequila Don Julio Añejo

1/2 oz Dry Vermouth

1/2 oz Pineau de Charentes Aperitif Wine

Champagne to Top


  1. Combine Tequila Don Julio Añejo, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to temperature.
  2. Strain contents into a coupe glass.
  3. Top with Champagne.

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