Tuna tostada
Photo: T.Tseng · CC BY 2.0

History

The tuna tostada was created in 1998 by Gabriela Camara at Contramar on Calle Durango in Roma Norte, when she retro-engineered the simple coastal Mexican tostada with raw tuna, chipotle mayo and fried leeks. The dish became the city's most-copied modern Mexican dish and has been the Contramar lunch order since. Contramar is recognised in the 2024 Michelin Guide Mexico City selection.

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Common allergens: Fish, Egg, Gluten

Make it at home

Yield 4Hands-on 30 minTotal 45 minDifficulty Intermediate

Ingredients

  • 400g sashimi-grade yellowfin tuna
  • 8 small corn tortillas
  • Neutral oil for frying
  • 150g Mexican mayonnaise
  • 2 chipotle chiles in adobo, plus 1 tablespoon adobo sauce
  • 1 tablespoon lime juice
  • 2 ripe avocados, sliced thin
  • 2 leeks, white parts only, sliced thin and fried until crisp
  • 1 tablespoon black sesame seeds
  • Lime wedges, sea salt

Method

  1. Heat 5cm of neutral oil to 180C (360F) in a heavy pan. Fry the tortillas one at a time for 30 seconds per side until crisp and golden. Drain on paper.
  2. Slice the tuna thinly against the grain in 3mm slices, like sashimi. Refrigerate until ready to assemble.
  3. Blend the mayonnaise, chipotle, adobo sauce and lime juice to a smooth chipotle mayo. Adjust the chile for heat.
  4. Fry the sliced leeks in 160C (320F) oil for 2 minutes until pale gold and crisp. Drain on paper and salt lightly.
  5. Spread each tostada with a tablespoon of chipotle mayo. Layer with 3 to 4 slices of avocado, then a fan of tuna slices.
  6. Top each tostada with a generous tangle of crisp fried leeks, a sprinkle of black sesame and a small squeeze of lime. Eat immediately.

Tip from the editors. The tuna must be sashimi grade and ice-cold. The crisp leeks are essential; don't substitute fried shallots, the textural balance shifts.

Where to eat tuna tostada

Tuna tostada in Mexico City

Contramar ★ 4.9

$$$ Mexican SeafoodRoma Norte

Contramar in Mexico City is the Gabriela Camara-run Durango Street seafood room in Roma Norte since 1998, the lunch-only kitchen that built its name.

OrderThe tuna tostada and the pescado a la talla, half red half green down the middle.

TipOpen lunch only; lines start at 13:00. Walk-ins land easier on Mondays than mid-week.

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