HOUSTON, Texas – Edward De La Garza, the new executive chef in charge of food and beverage service at the George R. Brown Convention Center and other City facilities, is pleased to share his recipe for Seared Tuna Tostada. This is an appetizer dish that features zesty ahi tuna in a multi-layer snack. It’s fun and colorful – perfect for the big game!

Ingredients
12 ounces ahi tuna, cut into 6 pieces
1 teaspoon cumin
1⁄4 cup sesame seed
2 ounces frisee (curly endive)
1⁄2 cup guacamole
Corn tortilla tostadas
Blue corn tortilla strips
Mixed baby greens and plantain chips for garnish
1⁄2 cup chipotle aioli

To prepare chipotle aioli
1⁄2 cup mayonnaise
1 tablespoon chipotle, canned
1 tablespoon cilantro, chopped
Juice of a half-lemon
Sea salt and freshly ground pepper to taste
Blend ingredients in food processor until smooth

1. Coat tuna with sesame seed and cumin and pan sear.
2. On each plate, place in haystack manner the following: frisee, tortilla strips, guacamole, flat tostada, tuna.
3. Garnish with chipotle aioli, greens and plantains.
4. Recipe makes six individual appetizers.

Contact:

Pete Radowick
713-853-8077
peter.radowick@cityofhouston.net

Anna Hawley
713-853-8287
anna.hawley@cityofhouston.net