Tuna Tostadas

• 1/4 c mayonnaise (we used Japanese Kewpie)
• 4 tsp lime juice, divided (1 tsp in the mayo sauce and 3 tsp in the soy sauce mix.
• 1/4 tsp sirarcha (or other hot sauce of your choosing)
• teeny pinch of salt
• 2 T soy sauce
• 2 T orange juice
• Packed and ready-to-eat tostadas – about 8″ across (we love Los Pericos brand – from Pomona, CA)
• 1 jar oil-packed tuna (about 6.7 oz), oil poured off
• 3/4 c fried leeks (1 large leek should do it); first cut the leek in half length-wise, wash well, dry, and then thinly slice; fry in a little oil until just beginning to brown (about 2-3 minutes), salt very lightly
• 1 avocado, peeled and sliced
• 1 lime, sliced

In a small bowl mix the mayo, 1 tsp lime juice, and sirarcha and the pinch of salt.

In a medium bowl, mix the soy sauce, orange juice, and 3 tsp lime juice. Carefully remove the tuna from the jar or can, trying to keep big pieces of the tuna together (in other words, you’re not mashing it up like for a tuna sandwich) and gently combine that with the soy sauce mixture.

Spread 2-3 teaspoons of the mayo sauce on each tostada. Then drain the marinade from the tuna and add the tuna to the tostadas, putting about the same amount on each tostada. Top the tuna with some of the fried leeks, and then place an avocado slice on top of it all. Serve with several lime slices on the side.