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Celebrate Cinco de Mayo Like the Experts with Tuna and Uni Tostada

Hola Ladies!
In the spirit of Cinco de Mayo only days away, I wanted to share with you this mouth watering recipe that will truly taste amazing! I can’t wait, I know it sadly falls on a Tuesday, but I plan on cooking a little bit of everything. I can’t have my Cinco de Mayo without a little bit of Mexican flavor to our dinner and a little of Don Julio to cheer our spirits.  Here is what you will need, hope you enjoy!

The Ultimate Cinco de Mayo Food and Drink Pairing by Chef Enrique Olvera  
and Tequila Don Julio
This Cinco de Mayo leave your chips and shots at the door and instead take a moment to truly celebrate Mexican heritage and their rich culinary culture by taking a nod from the experts. Enrique Olvera, a world-renowned chef hailing from Mexico, has collaborated with the team at Tequila Don Julio to create a recipe pairing that will take your celebrations from average to exceptional.
Chef Olvera’s creation, a Tuna and Uni Tostada, combines fresh seafood and traditional Mexican flavors such as cilantro and smoked tomato for a dish that is both unique but also full of rich, delicious flavor.
Of course, no celebration is complete without a signature cocktail, and the Papíto Royale is the perfect addition with Mexico’s original luxury craft tequila, Tequila Don Julio. This aperitif style cocktail with a top off of Champagne is perfectly balanced to complement the seafood flavors in the dish.
From Mexico to your table, these recipes will have guests singing your praise all night.

Tuna and Uni Tostada
Created by Chef Enrique Olvera
“Tostadas are a must for Cinco de Mayo. The umami flavors of the uni and tuna in this pair beautifully with Don Julio.”
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.

4 Servings

Click here for the delicious Don Julio Drink Recipe that goes with this dish.

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