Ahi Tuna Tostada with Fermented Tomatillos & Pickled Fresno Chiles
Ahi Tuna Tostada with Fermented Tomatillos and Pickled Fresno Chiles
3 oz ahi tuna, diced
1 oz fermented tomatillo sauce
4 pickled Fresno Chile slices
1 lime quarter
Fresh Thai basil and sliced green onions
8 tomatillos, cut in half
1/2 white onion, rough chopped
5 cloves garlic, whole
500g distilled water
4 fresno chiles, cut into rings, seeds removed
4 whole garlic cloves
1 tsp whole black peppercorns
1 bay leaf
1 cup purified water
1 cup distilled white vinegar
1 tbsp salt
1 tbsp organic cane sugar
Fermented Tomatillo Sauce
Pickled Fresno Chiles
Ahi Tuna Tostada with fermented tomatillos and pickled fresno chiles
Add diced tuna, tomatillo sauce, fresh herbs, and a pinch of salt to a small mixing bowl. Gently mix ingredients.
Place tuna mixture onto a tostada, top with Fresno chilies, serve with lime quarter.
Pickled Fresno Chiles:
Add all ingredients except fresno chiles to a pot and bring to a simmer to dissolve salt and sugar, remove from heat
Add fresno chiles to a glass jar and cover with hot pickle brine. Let sit until it reaches room temperature, then refrigerate
Fermented Tomatillo sauce
Add all ingredients to a glass jar, make sure everything is submerged. Cover and leave at room temperature for at least three days. Release any built up gas once daily. If any mold appears, discard and start over.
When the mixture is fermented to your liking, blend the vegetables with enough brine to make a sauce-like consistency and fresh lime juice. The sauce should taste bright and acidic, with deep umami flowing throughout.