Sinaloa style tuna tostadas - tostadas de atún estilo sinaloa

Ingredients

Chipotle mayonnaise:

• 1 cup mayonnaise (purchased or home made)
• 1/3 cup strained chipotle chile puree
• sea salt

Chipotle pure:

• 1 can chipotle chiles in red adobo sauce

Coleslaw:

• 2 tablespoons vegetable oil
• 2 cups shredded cabbage
• 1 cup carrot, shredded
• 1 garlic, chopped
• 2 tablespoons vinegar or lime juice

Tostadas:

• 1 cups oil (for deep frying)
• 8 corn tortillas
• 2 cans of drained (you can substitute it for smoked marlin, or fresh sashimi-quality tuna)
• 1 cup coleslaw
• 1 Hass avocado, peeled, pitted and cut into eighths
• 1/4 cup chipotle mayonnaise
• lime or lemon wedges to serve

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Preparation

• Chipotle mayonnaise:
  In a small bowl add the mayo, and add half the amount of chipotle puree, mix it. If is not to hot and spicy for you, then add the rest. Mix. Taste. Add salt if you want to.
• Chipotle pure:
  Blend the whole content of the can (add a little bit of water if necessary). Using a fine sieve strain the pure. Keep refrigerated in an airtight container for up to a 1 month.
• Coleslaw:
  In a large skillet heat the vegetable oil. Add the cabbage and stir. Immediately after, add the carrot and the garlic. Stir. Saute for 2 minutes. Remove from heat. Add the rest of the ingredients and keep refrigerated in an airtight container. (this can be made one day in advance).
• Tostadas:
  Drain the tuna, empty into a bowl and separate the chunks with a fork. Set aside. Heat the oil in a deep skillet to 350 degrees. Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside. Spread about 1 1/2 teaspoons chipotle mayonnaise on each tostada. Divide the tuna among the tostadas. Top the tuna with the coleslaw and add a slice (or two) of avocado to each tostada. Serve with some lime wedges on the side.

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