Bite with Belkys: Tuna Tostada from Lolita Cocina and Tequila Bar

The Chef: Jose Luis Flores

The Restaurant: Lolita Cocina and Tequila Bar

The Dish: Tuna Tostada

Ingredients:

8 oz. ahi tuna

1 cup of sesame seeds

1 cup of pumpkin seeds

2 Tbs of dijon mustard

vegetable oil, as needed to cook

1 white corn tortilla

1 medium white onion

4 jalapeño, chopped with seeds

1 Tbs of red wine vinegar

1 qt. of sour cream

1 Tbs of sugar

kosher salt, to taste

pepper, to taste

Method of Preparation:

-Start by making the crust for the tuna. In a mixer, grind sesame seeds and pumpkin seeds.

-Then, season the tuna with salt and pepper, spread a little dijon mustard over the top and coat it with the crust.

-Next, sear the tuna in a hot pan with vegetable oil.

-After, fry the white corn tortilla. You can also fins these already fried.

-Now, prepare a jalapeño cream. In a blender, combine white onion, jalapeño and red wine vinegar. Then, drain out the excess liquid. Whisk the remaining pulp with sour cream, one tablespoon of salt and sugar.

To Plate:

Spread some of the jalapeño cream over the tortilla chip and add some watercress salad. Then, place the sliced tuna on top. At the restaurant, they add a wedge of lemon, avocado and a drizzle of their homemade chipotle aioli.

Serves: 1-2

FOR MORE INFORMATION:

Lolita Cocina and Tequila Bar

100 Collins Ave.

Miami Beach, FL 33139

305-532-4550

www.lolitasouthbeach.com