Tuna Tostada with Chimichurri White Beans

  • 3 Each-Corn Tortillas-cut into 4 pieces each
  • 1 Quart-Corn Oil
  • 2-6 ounce-Tuna steaks-sashimi grade
  • To Brush-Olive Oil
  • To Taste-Togarashi Seasoning-or kosher salt/black pepper
  • ½ Cup-Pumpkin Seeds

Chimichurri White Beans

  • 1-16 oz Can-White Beans-Cannellini-rinsed and drained
  • 2 Cups-Kale-thick stem removed, washed/spin dry
  • A few drops-Olive Oil-plus extra to garnish
  • 1 Teaspoon-Kosher Salt
  • 1 Each-Green Onion-sliced thin
  • 3 Cloves-Garlic-crushed into a paste
  • 1 Cup-Parsley-leaves only
  • ½ Cup-Cilantro-shaved off bunch
  • 2 Each-Chipotle Peppers-packed in adobo, seeds removed
  • ½ Teaspoons-Kosher Salt
  • ½ Teaspoons-Crushed Red Pepper
  • ½ Teaspoon-Ground Coriander
  • ½ Teaspoon-Ground Cumin
  • 1/3 Cup-White Wine Vinegar
  • ½ Cup-Olive Oil

Directions

  1. Place corn oil a deep pot over medium high heat, to 350 degrees.
  2. Place a few cut tortillas in pot and fry until crisp, about 1 one minute.
  3. Remove and immediately season with salt.
  4. Make chimichurri by placing garlic/parsley/cilantro/chipotle/salt/crushed red/coriander/cumin/vinegar/oil into a food processor.
  5. Pulse to combine, do not puree, should be somewhat chunky.
  6. Place in a bowl and set aside.
  7. Preheat grill/grill pan over medium high heat.
  8. Place kale in a bowl with a few drops of oil and salt.
  9. Place on grill/grill pan and cook, turning frequently, until slightly charred, about 45 seconds.
  10. Allow to kale to cool, chop kale and combine white beans and green onions.
  11. Add half of the chimichurri and gently mix to combine.
  12. Place in refrigerator for at least 4 hours, can be done a day ahead of time.
  13. Remove white bean chimichurri at least 30 minutes before serving.
  14. Filet tuna steaks in half to separate top from bottom.
  15. Place in a large plastic zip bag and gently pound tuna into about ¼” thickness.
  16. Repeat on remaining pieces and place on a sheet tray.
  17. Heat a large non-stick pan over medium high heat.
  18. Lightly brush with oil and season with togarashi.
  19. Place tuna in hot pan seasoning side down and sear for about 15 seconds.
  20. Remove with a large flat metal spatula and place on a plate to cool.
  21. Repeat with reaming 2 pieces of tuna.
  22. Allow to cool and cut each piece into 3 pieces.
  23. Place fried tortillas on a serving plate and top with tuna {seared side down}.
  24. Top with chimichurri white beans and garnish with pumpkin seeds.