Tuna tostadas with chipotle mayonnaise recipe

Make the chipotle mayonnaise
Put the lemon juice, egg and salt in a blender. Slowly start blending the ingredients, adding the oil a little at a time, until the mayonnaise is thick and all of the oil has been added. Empty the mayonnaise in a cup, add the chipotle chile and mix until well combined. Cover and refrigerate until needed. The ingredients will make 3/4 cup of mayonnaise.

Prepare the tostadas
Heat the oil in a deep frying pan or skillet to around 350 degrees F (175 degrees C). Fry each tortilla until crisp, about 2 minutes. Drain between paper towels. Set aside.

Slice the leeks (use the white part only, discard the green part) into 1/4 inch-wide pieces. Heat the olive oil in a skillet over low heat. Add the leeks, season with a bit of salt and cook for 5 to 6 minutes, until soft.

In a deep dish add the tuna slices, soy sauce and lemon juice and marinate for 2 minutes. Drain and set aside.

Assemble the tostadas
Spread about 1 1/2 teaspoon of chipotle mayonnaise on each tostada. Divide the marinated tuna pieces among the tostadas. Top the tuna with the leeks and finish the tostadas with a slice of avocado.