Mexican Tuna Tostadas
30 min
total
4
people
607
calories per serving
Ingredients
4 people
- 500 gYellowfin tuna (cut into 1cm cubes)
- 2 pcPersea americana Mill. (ripe)
- 3 pcCitrus aurantiifolia (Christm.) Swingle. (for juice)
- 1 pcRed onion (finely diced)
- 1 pcHot chili pepper (minced without seeds)
- 2 tbspJapanese mayo (for binding)
- 1 pcFresh cilantro (leaves picked and chopped)
- 2 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 8 pcCorn tostadas (ready to use)
- 1 tbspChipotle peppers in adobo sauce (finely chopped)
Method
Fresh, pearly tuna cubes marinated in lime and chili. The contrast between the crunchy tortilla and creamy avocado defines this dish.
- 1
Cut the tuna into regular 1 cm cubes. The flesh should be very cold and firm under the knife. Refrigerate immediately.
- 2
Finely chop the red onion and fresh chili. Mix the tuna with lime juice, olive oil, Japanese mayonnaise, and the chopped chipotle pepper. The tuna will begin to whiten slightly from the acidity.
- 3
Mash the avocado flesh with a fork until smooth but still chunky. Season with a pinch of salt.
- 4
Spread a layer of avocado on the tostadas. Top with the marinated tuna. Finish with chopped fresh cilantro for a herbal note.
Frequently asked questions
How do you get this dish right?
- Use sashimi-grade, ultra-fresh tuna.
- Don't marinate the tuna for more than 10 minutes or the acid will toughen it.
- If the tostadas go soft, put them in a hot oven for 2 minutes to restore the crunch.
How long does this dish keep?
Consume immediately after assembly. Marinated tuna does not keep.
4.9
9 reviews
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