Sesame-Marinated Yellowfin Tuna and Mango Tostadas

Marinated Tuna:

• 1 pound yellowfin tuna, cut into 1/4-inch by 2-inch slices
• 2 tablespoons extra-virgin olive oil
• 1 serrano chile, thinly sliced 
• 1 tablespoon black sesame seeds
• 1 tablespoon cilantro, chopped
• 1 tablespoon toasted sesame oil
• Chipotle chile powder to taste
• Salt to taste

Tostadas:

• 2 cups canola oil
• Four 6-inch corn tortillas

To Serve:

• 1 yellow mango, cut into 1/4-inch thick slices
• 1 lime, quartered

Prepare the marinated tuna: in a medium-sized stainless steel mixing bowl, gently combine all ingredients and mix well. Cover the bowl and keep it refrigerated for 20 minutes.

Fry the tostadas: pour the canola oil into a small saucepot. Over medium heat, bring the oil to 325°F. Cook the tortillas one at a time until they’re golden brown, about 2 ½ to 3 minutes. Cool on a paper towel.

To serve, shingle 4 ounces (about 6 to 8 slices) of the marinated tuna on top of each tostada. Layer with the sliced mango and a few slices of the marinated serrano chiles (from the marinade mixture). Finish with a touch of salt and a squeeze of fresh lime.