This tasty tuna tostada recipe come from Executive Chef Javier Plascencia of Romesco’s Mexiterranean Bistro.
Romesco Mexiterranean Bistro is located in San Diego’s Bonita neighborhood and offers a delightful cuisine which can only be defined as “Mex-Med.” The restaurant boasts a menu created with authentic Mexican recipes prepared utilizing Mediterranean techniques. The result is a unique selection of dishes that delight food critics, locals and out-of-towners.
Romesco Mexiterranean Bistro is part of a legendary group of family-owned restaurants, including Villa Saverios, Casa Plascencia, Caesar’s Restaurant, and Giuseppi’s located in Tijuana, along with Finca Altozano in Valle de Guadalupe, Ensenada. The Plascencia family, well-known for impeccable hospitality and even better cuisine, proudly calls Romesco Mexiterranean Bistro San Diego’s “hidden gem.” Family Chef Javier Plascencia gathers acclaim for his contributions to the food scene in Tijuana. The family’s most recent successes include restaurants Mision 19 and Mixologia Bar 20 in the Tijuana Business District.
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Recipe Courtesy of Neda VarbanovaAn absolutely delicate and refreshing appetizer you can serve at your next dinner party this summer.Neda Varbanova is a certified health coach and recipe creator who believes that healthy eating, fitness and a positive outlook are the key to realizing true health.
The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way.
Tuna crudo doesn't have to be an intimidating dish to create. As long as you trust your fishmonger and you have a sharp knife, you can whip up this elegant dish easily and impress your dinner guests easily.
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Prepared medium rare, ahi tuna is a real delicacy, so make sure you buy sushi-grade fish from a quality purveyor. You might think “fresh” tuna is the best option, but when fish is flash-frozen after it’s caught and remains that way until you thaw it for cooking, it will retain quality and be safer to consume at rare or medium-rare temperatures. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
I was at our local fish store to pick up salmon but spotted perfect ahi tuna. I came home and mixed together the perfect seasonings. My husband wanted a little pasta so I pulled out half a red pepper, half a container of mini-roma tomatoes, and a zucchini. This was a great dinner for my hubby and I.
If you are following a Paleo diet or are gluten-free, you can substitute pasta for spaghetti squash, gluten-free pasta, or even zucchini noodles. Be creative!
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