These Spicy Tuna Tostadas Only Take Three Steps

Tostadas, like tacos, are ostensibly simple affairs: a tortilla serving as an edible serving vessel for a couple-three fillings (or, in this case, toppings) that, while often uninteresting on their own, combine into little mouthfuls of complexity and flavor.

Gabriela Cámara of Mexico City's Contramar doesn't fuck with this formula. Her tuna tostadas require a bare minimum of effort to make; instead, they rely on the best ingredients available.

First and foremost is the tuna: Make it sashimi grade. You're going to be eating it raw, and you want the premium stuff. It'll take a quick bath in soy sauce and citrus juice, but we're talking three minutes max.

The tostadas themselves get a schmear of mayonnaise that's been blended with some canned chipotles for a little heat. Layer slices of your marinated tuna on top of that, and top it all off with some crispy leeks (which you can do in the microwave) and sliced avocado.

Keep it simple, as they say.