Chipotle Ranch Tuna Tostadas with Crispy Leeks

Name: Chipotle Ranch Tuna Tostadas with Crispy Leeks
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound sushi-grade tuna, very thinly sliced against the grain; 4 tablespoons avocado oil, divided; 2 tablespoons coconut aminos; 1 small leek, white and light-green parts only, thinly sliced; 8 grain-free tortillas (I use Siete brand); Avocado oil spray; 2 tablespoons cassava flour; SideDish Chipotle Ranch; 1 avocado, cut into very thin strips; Flaky salt; 1 lime, cut into wedges, for serving; Cilantro leaves, for garnish

Alex Snodgrass

Servings

Cook Time

30 minutes

Gluten-Free

Dairy-Free

Paleo

Grain-Free

Chipotle Ranch Tuna Tostadas with Crispy Leeks

Ingredients

1 pound sushi-grade tuna, very thinly sliced against the grain
4 tablespoons avocado oil, divided
2 tablespoons coconut aminos
1 small leek, white and light-green parts only, thinly sliced
8 grain-free tortillas (I use Siete brand)
Avocado oil spray
2 tablespoons cassava flour
SideDish Chipotle Ranch
1 avocado, cut into very thin strips
Flaky salt
1 lime, cut into wedges, for serving
Cilantro leaves, for garnish

Method

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

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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.

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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.

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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.

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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.

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