Tuna Tostadas Contramar Style

Ingredients

• 1 egg yolk, chilled
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 cup vegetable oil
• 1/4 cup drained, chopped chipotle chiles in adobo sauce
• 1 teaspoon kosher salt
• Vegetable oil, for deep-frying
• 12 (4- to 5-inch) corn tortillas (purchased this size or cut to size with scissors)
• 3 large leeks, white and light green part only, halved lengthwise, then cut crosswise into 1/4-incht hick half-moons (3 cups)
• 1/2 cup soy sauce
• 1/2 cup freshly squeezed lime juice (from about 4 limes)
• 1 pound sashimi-grade skinned tuna fillet, cut into 1/8-inch-thick slices
• 2 avocados, halved, pitted, peeled, and cut into 24 slices each 1/8 inch thick
• Kosher salt
• 12 lime wedges (about 2 limes)

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