Tuna and Avocado Tostadas Recipe

Ingredients

• 2 ripe but firm avocados
• 1 small shallot, chopped
• 1 garlic clove, chopped
• 1 bunch cilantro, washed and chopped
• Juice of 2 limes plus 2 tablespoons (about 2 more limes)
• Salt and pepper, to taste
• 1 red bell pepper roasted, peeled, and de-seeded
• 2 piquillo peppers, from a can, (small red Spanish peppers; can be found at Whole Foods Market)
• 1 cup mayonnaise
• 2 tablespoons lime juice (from about 2 limes)
• 1 tablespoons Sriracha
• 1 canned chipotle in adobo, seeds removed
• 1 teaspoon adobo sauce (from the canned chiptoles in adobo)
• 1 tablespoon sugar
• 1 cup sour cream
• Juice of 2 limes
• Twelve 6-inch round tortilla chips
• 1 quart canola oil, for frying
• 8 ounces sushi-grade tuna, sliced into twelve ¼-inch slices
• ¼ cup olive oil
• 1 cup avocado purée (above)
• 1 cup chipotle aioli (above)
• Coarse salt, to finish
• 1 cup lime cream (above)
• 2 tablespoons cilantro leaves, julienned very fine
• 2 cups romaine lettuce, julienned very fine and kept intact as a slice, for serving

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