Spicy Tuna Tostadas

Ingredients:

Tostadas

• 2-3 tbsp. vegetable oil
• 8 corn tortillas, 10 cm in diameter.
• 350-450 g yellowfin tuna for sushi
• 3 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• 1 lime, peel the segments (see note), collect the juice in a cup
• 1 watermelon radish, peeled (or 4 regular radishes), cut into strips
• Half a bunch of fresh cilantro, leaves only
• Special equipment: deep fryer; mortar and pestle

Chipotle Aioli

• 2-3 chipotle peppers in adobo sauce
• 0.5 cup mayonnaise
• Juice of half a lime
• 1/8 cup olive oil

Preparation:

1. Heat vegetable oil in a deep fryer to 175°C (350°F) and line a plate with paper towels. Fry the tortillas until crispy throughout, about 1 minute. Transfer to paper towels to drain.
2. Tostadas:
   
   Cut the tuna into 0.5 cm cubes and place in a small bowl. Season the tuna with 2 tablespoons of olive oil, season with salt and pepper, and toss well. Add the shallots. Combine the radishes in a small bowl with the lime juice. Peel the limes, then cut the membranes and remove the segments. Add the lime wedges to the tuna and toss thoroughly. Chop half the cilantro and add to the tuna salad. Toss the radishes with the remaining 1 tablespoon of olive oil, season with salt and pepper.
3. Chipotle Aioli:
   
   Place the chipotle peppers, mayonnaise, and lime juice in a mortar and pestle and mash until smooth. Gradually stir in the olive oil and season with salt to taste. Transfer to a bowl.
4. Spread about 1.5 tablespoons of aioli on each tostada. Place the tuna salad on top of the aioli. Garnish with radishes and the remaining cilantro leaves.