SPICY TUNA TOSTADAS
Proper fresh flavours, kind of a fusion of poke with a Mexican influence.
This is one of my favourite recipes I’ve made in the last couple of months. It's the perfect thing for when you can't be bothered to spend ages in the kitchen, as it takes hardly any cooking and can be put together within 20 minutes. Proper fresh flavours, kind of a fusion of poke with a Mexican influence. Honestly, something I’d love to put on a menu one day.
Ingredients:
3 corn tortillas
1 mango
3 avocados
Bunch of coriander
3 limes
1 tbsp kewpie mayo
2 fresh jalapeños (or green chilies)
1 garlic clove
1 tbsp olive oil
500g raw tuna
Half a cucumber
1 tbsp toasted sesame seeds
1 tbsp sesame oil
Tajín
Tajín habanero (optional)
Oil for frying
Method
Step 1: We’re going to start this one off by making the avocado cream. Open up the avocados, take the seed out, and scoop the flesh into a food processor along with the coriander, chili, garlic clove, kewpie mayo, zest of 1 lime, juice of 2 limes, 1 tbsp olive oil, and salt to taste. Tip: The amount of coriander you add is obviously dependent on preference. I know some (weak) people say it tastes like soap, so it’s completely up to you, but I think it makes it.
Step 2: Blend until smooth and adjust seasoning if needed—add more salt if you want, more lime if it’s not acidic enough, or more olive oil to mellow it out.
Okay, now onto the fish. The question I get asked the most when it comes to raw fish is regarding sushi grade. It’s important to mention that “sushi grade” doesn’t really mean much—there’s no governing body keeping things in line. For fish to be considered safe to eat raw, it has to have been previously frozen to a certain temperature. So as long as you buy good-quality fish that meets that criteria, you’re good. But if a sushi-grade label makes you feel better, then go for that.
Step 3: Cut the tuna into chunks, and to that, add the cucumber (cut into cubes), toasted sesame seeds, sesame oil, zest and juice of 1 lime, a pinch of salt, and as much Tajín as you like. I opted for both original and habanero, but I know habanero can be harder to find, so just the original is fine.
Step 4: Give it a mix and a taste, then adjust seasoning to your liking.
Step 5: Heat up some neutral oil in a pot on medium heat for about 5 minutes, then fry the corn tortillas one by one until crispy and golden.
Step 6: Put the fried corn tortillas aside on a paper towel to drain off any excess oil.
Step 7: Now it’s just time to put it all together. Place the crispy tortillas on a plate, top with the avocado cream, a couple of slices of mango, the tuna mix, and garnish with fresh coriander and some slices of jalapeño.
Step 8: There’s no pretty way to eat these—take one bite, and it all falls apart. I like to leave it on a plate, give everything a good smash with a fork, and dig in.
Mercury. Microplastics. Abuse.