There’s no shame in being an al pastor-evangelist, but pork is far from the only protein to pair with masa. In the heat of the summer, what could be better than a fresh, supple slice of tuna, cool to the touch and hot on the tongue? At his recent Beard House dinner, chef Adam Rose of Montclair's Villalobos served up these tostadas, which feature yellowfin tuna marinated in a mixture of chiles, seeds, and spices, and topped with fresh mango, yielding an irresistible combination of spicy, nutty, and sweet. For your next summer soirée, take your tastebuds below the Rio Grande without turning on your oven. We promise you won’t miss tacos at all.
Hungry for more? View our entire recipe collection. See all upcoming Beard House event menus and book your seat at jamesbeard.org/events.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
