Chipotle Ranch Tuna Tostadas with Crispy Leeks

1. Preheat the oven to 375°F. Line two sheet pans with parchment paper.

Marinate the Fish:

1. In a large shallow bowl, combine the tuna, 2 tablespoons of the avocado oil, and the coconut aminos. Set aside to let the fish marinate.

Wash the Leeks:

1. Place the sliced leeks in a colander and run hot water over them until they are well rinsed. Place the leeks on paper towels and pat dry. Set aside.

Bake the Tortillas:

1. Place the tortillas on the prepared sheet pans and mist the tops with avocado oil spray. Bake until the tortillas are crisp and golden brown on the edges, about 8 minutes.

Fry the Leeks:

1. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons avocado oil over medium-high heat. Place the dried leeks in a bowl and sprinkle with the cassava flour. Toss until the leeks are evenly coated. When the oil is hot, add half the leeks to the skillet in a single layer and fry until golden brown and crisp, tossing halfway through, 3 to 4 minutes total. Transfer the crispy leeks to a plate lined with paper towels. Repeat for a second batch of leeks. You will likely need to clean the skillet and use fresh oil for the second batch to prevent burning.

Assemble the Tostadas:

1. Spread a thin layer of SideDish Chipotle Ranch on each crisp tortilla. Next, in this order, top with 3

2. to 4 slices of the tuna, a few slices of avocado, some crispy leeks, and a sprinkle of flaky salt. Serve with lime wedges and garnish with cilantro