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Food

Tostadas de Atún | Tuna Tostadas

Gabriela Cámara

Lesson time 16:27 min

Often imitated, tostadas de atún is one of Contramar’s most popular dishes. While showing you how to make it, Gabriela tells you how she developed the tuna tostada and its fusion of Mexican, Italian, and Japanese influences.

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Gabriela Cámara
Teaches Mexican Cooking
Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.
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[MUSIC PLAYING] - So 1998, the scene of restaurants in Mexico City was so different from what it is now. Japanese food was popular. Asian fusion was having a big moment. And at the beginning of Contramar, Contramar was not as popular as it now is. We had chunks of time to create dishes, and one of the cheapest fish we could find was tuna. Believe it or not, nobody in Mexico 20 years ago wanted to eat tuna. People wanted white fish. People wanted things that were reminiscent of snapper or of merluza. I don't know how you say merluza in English. And tuna was very-- tuna has always been along the coast of Mexico, in the Gulf, on the Pacific. It was so accessible that we thought, we need to do something with this fish. So we had a tuna fillet and we copied what many restaurants were doing abroad, which is sort of a raw center tuna fillet. You know, seared tuna in an Asian-ey sauce. And then we took it further in our fusion with Mexican food. Tacos, we had the fresh made tortillas on the in the restaurant. We would then fry the tortillas and have tostadas. So we have octopus tostada, shrimp tostada, and we came up with a tuna tostada. So the tuna tostada is now, I'm very proud to say, it is a dish that is on so many menus of Mexican food in Mexico and abroad. I want to think of the tuna tostada as sort of a parallel of the Caesar salad. Nobody knows where it's from. Everybody loves it, and it's just very widely spread and popular. Contramar was the first restaurant to serve the tuna tostada, I'm very proud to say. And the way we did it is putting together, you know, our different cooking traditions. So the Mexican tostada, the chipotle chili, which we mixed into a mayonnaise, a mayonnaise that we usually make at home. It's very easy to make it. I'll give you the recipe. And you should not be scared of making any mayonnaise, because it's just having a good blender. And we've seen from many recipes here that the trick is having a good blender. I am going to make a very spicy chipotle mayonnaise, and I'm literally going to put the puree chipotle and mix it with the mayonnaise that's already been made. I would prompt you to make your own mayonnaise because it really is very easy. However, if you want to buy mayonnaise, you can find so many great organic types of mayonnaise. And the chipotles are very easily found in different stores or online. You know, chipotles are dried and then rehydrated and cooked jalapeno chilis. So it's sort of like the third stage of a jalapeno chili. And they're usually smoked and they're preserved with a little bit of piloncillo. It's a simple recipe. You can also do that. But usually, even we use canned chipotles because it's very, very easy to find good ones. And this is a mayonnaise that is a little bit spicy, but not overly spicy. Chipotle is a very easy chili. The smokiness and the spice balance really well, and it's a widely appreciated chili. This is what we will spread on the tost...


Savor every moment

A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I think Gabriela is awesome! She explains every dish so well, so you could think they are really easy. The recipes look so yumi. And totally love her jokes.

Very complete and insightful in a basic - home cook way. And my wife says she's cute.

I have already made three of your dishes. Thank you for the inspiration.

This class has helped me in a major way. I've always wanted to learn how to make homemade Tamales and Tortillas. I love Mexican food and I got to see some of the techniques and the many variations of certain foods. Thank you for this class!


Comments

Chris B.

Love this recipe! Great to serve at home. What happens if you don’t like mayo? Any thoughts on a substitution for the chipotle mayo? Would love your thoughts!

Amy S.

I am glad Gabriela is able to find fish from a source she trusts, but the rest of us may have a lot harder time with that. It is very sad that we have overfished and destroyed our oceans with plastic and other pollutants. What kind of animal fouls its own nest? Unfortunately, our kind. All of that said, this was another excellent lesson, and I will simply replace the fish with beans - perhaps not traditional, but finding suitable fish is just not an option I have. I think Gabriela is a fantastic teacher.

Maria H.

Farmed fish is devastating for the environment and brings disease and pollution to wild fish species, the waste from those farms is destroying rivers, swamps and coastal waters. I am shocked that she is encouraging this.

Rob

Can I use something else other than soy sauce? Can I just use salt instead?

Belaen

OMG, why the subtitle man/woman did not really watch this class? Gabriela speaks about Contramar from the first lesson, but every time she mentions it again subtitles go [SPANISH]. Same with the name of mexican pan.

Silvia F.

Canned chipotles??? OMG. No... make them from scratch. Mayo? Make your mayo from scratch and no, you do not need a blender, if you understand the principle of how to make a mayo and that it is an emulsion and how important temperature and giving fat (oil) the time to incorporate to the mix, you will succeed in making it at home. I strongly recommend Samin Nosrat book "Salt, Fat, Acid, Heat" she explains very well how to make a mayo. If you speak Spanish, go find on YouTube Chef Yuri de Gortari's recipe of chipotles. You will get to know one of the BEST cooks from Mexican traditional cuisine.