Tuna and Avocado Tostado

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By Chef Irv Miller
Makes 18-24 small tastings
  1. 6 corn or flour tortillas
  2. 12 oz fresh prime tuna, small diced
  3. 1 ripe Haas avocados, pitted and diced small
  4. 2 tsp red onion, chopped fine
  5. 3 tbsp cilantro, chopped fine
  6. 3 tbsp extra virgin olive oil
  7. 3 tbsp lime juice, fresh squeezed
  8. 1 bunch fresh chives or scallions
  9. 1 can black beans, drained and rinsed
  10. 1 tsp Southwest seasoning
  11. To taste kosher salt and cracked pepper


  1. Set deep fryer to 350 degrees
  2. Cut rounds or triangles from the tortillas.
  3. Deep fry them until crispy, drain on paper towel and season with Southwest seasoning.
  4. In a chilled mixing bowl, combine cut tuna, avocado, onion, cilantro, lime juice, salt and pepper.
  5. Place each seasoned tostada on a plate and top with a dollop of the mixture.
  6. Drizzle cumin sour cream and chipotle honey drizzle.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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