Tuna Tostada/ El Vez

(WSVN) - Take a break from the stove with a fresh catch served with Mexican-style. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Steve Menter
The Restaurant: El Vez, Fort Lauderdale
The Dish: Tuna Tostada

57 grams tuna (fresh)
6 ml. soy sauce (tamari)
3 ml. lime juice
3 ml. extra virgin olive oil
6 grams red onions, diced
1 gram Serrano pepper, diced
1 gram chives
1 gram cilantro, chopped
9 ml. chipotle mayo (dried chipotle Adobo, pureed)
3 oz. tortilla chips

Method of Preparation:

  • Prepare chipotle mayo by mixing puree with lime juice, and salt. Mix and set aside.
  • Dice tuna into small cubes, transfer to bowl on ice.
  • Mix in salt, cilantro, chives, red onion, Serrano peppers, soy sauce, lime juice and olive oil.

To Plate:

Spread chipotle mayo on tortilla chips. Spoon tuna mix on chips. Garnish with avocado slices, chives and cilantro.

Serves: 3

Serving Suggestion:
Burnt grapefruit margarita (Espolòn Reposado, Giffard Pamplemousse, grapefruit)

El Vez at the W Hotel
401 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
(954) 414-8336

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