Tuna tostadas
Kick off a Mexican summer feast in style with these beautifully crisp, Asian-inspired tostadas, loaded up with fresh avocado, jalapeño and micro herbs
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- sunflower or vegetable oil , for frying
- 4-6 corn tortillas , halved or cut into small rounds
- 250g sashimi-grade sustainably caught tuna , cubed
- 2tsp sesame oil
- 2tsp soy sauce
- 1large lime , juiced
- 1tsp ginger , finely grated
- 2tsp black and white sesame seeds
- 2spring onions , very finely sliced
- 1sheet crispy snacking seaweed , crumbled
- 1small ripe avocado , sliced
- micro coriander or other herbs , to serve
- ½jalapeño , sliced (optional)
Instructions
Step 1
Heat a thin layer of oil in a frying pan until hot, then fry the tortillas for 1-2 mins, turning halfway, until golden and crunchy. Drain on kitchen paper.Step 2
Put the tuna in a bowl and gently stir in the sesame oil, soy sauce, lime and ginger. Fold in the sesame seeds, spring onions and seaweed. Check the seasoning, adding more lime, soy or sesame oil, if you like.Step 3
Top the tostadas with the tuna, avocado and coriander, plus the jalapeño and more seeds, if you like.