Mexican Tuna Tostadas

Fresh, pearly tuna cubes marinated in lime and chili. The contrast between the crunchy tortilla and creamy avocado defines this dish.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 597
• Protein: 36 g
• Carbs: 26 g
• Fat: 40 g

Ingredients

• 500 g Yellowfin tuna ( cut into 1cm cubes )
• 2 piece Persea americana Mill. ( ripe )
• 3 piece Citrus aurantiifolia (Christm.) Swingle. ( for juice )
• 1 piece Red onion ( finely diced )
• 1 piece Hot chili pepper ( minced without seeds )
• 2 tbsp Japanese mayo ( for binding )
• 1 piece Fresh cilantro ( leaves picked and chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 8 piece Corn tostadas ( ready to use )
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped )

Instructions

1. Tuna preparation

   Cut the tuna into regular 1 cm cubes. The flesh should be very cold and firm under the knife. Refrigerate immediately.

2. Marinate and season

   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. Prepare avocado base

   Mash the avocado flesh with a fork until smooth but still chunky. Season with a pinch of salt.

4. Quick assembly

   Spread a layer of avocado on the tostadas. Top with the marinated tuna. Finish with chopped fresh cilantro for a herbal note.

Chef's tips

• 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.

Storage

Consume immediately after assembly. Marinated tuna does not keep.