Name: Tuna Tostadas, Contramar Style
Yield: Makes 12 tostadas; serves 6
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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Tuna Tostadas, Contramar StyleAlex Farnum

The first time we dined at Contramar, Mexico City's lauded seafood restaurant, we had an awakening. Suddenly Mexican food wasn't just the delicious, homey, "authentic" food of our previous travels (authentic being a nebulous word at best), but something sophisticated yet casual, urban, and exciting. And this signature dish of Contramar's—a heavenly fusion of Asian and Mexican—is the ultimate example of that. To get it right, we even flew Telmo down to DF to stage (the culinary term for intern) in the Contramar kitchen.

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