Serves 1
Directions
- 1Cut an avocado in half and remove the pit.
- 2Scoop the avocado into a food processor.
- 3Cut a jalapeno in half and remove the seeds.
- 4Add the jalapeno to the food processor.
- 5Remove the skins from the tomatillos.
- 6Add the tomatillos, cilantro, garlic, lime juice and salt to the food processor.
- 7Blend all ingredients until smooth.
- 8Pour the sauce into a bowl.
- 9Thinly slice an onion.
- 10Place the sliced onions in a bowl with water.
- 11Fry the corn tortillas in hot oil until golden brown and crisp.
- 12Toast sesame seeds in a pan.
- 13Pour the toasted sesame seeds in a bowl.
- 14Add sriracha, soy sauce, toasted sesame oil, chili pepper flakes and salt into a bowl.
- 15Whisk all ingredients until combined.
- 16Dice the tuna into small cubes.
- 17Add the tuna to the sauce.
- 18Mix the tuna and sauce together.
- 19Layer some salsa on each tostada.
- 20Add a portion of spicy tuna on top.
- 21Garnish with toasted sesame seeds, coriander and thinly julienned white onion.
Ingredients
- 2 avocados
- 1 jalapeno
- 25 g coriander
- 250 g tomatillos
- 1 lime
- 2 cloves garlic
- large pinch sea salt
- 300 g sushi grade tuna
- 6 g sesame seeds
- 45 g sriracha
- 0.5 tbsp soy sauce
- 1.5 tbsp toasted sesame oil
- pinch chilli pepper flakes
- salt
- corn tortillas
- vegetable oil
- toasted sesame seeds
- coriander
- white onion
- lime juice
Equipment
knifecutting boardfood processorskillettongsfrying pangas stove
Tips
- Remove skins from the tomatillos, rinse them, then add all ingredients into a blender and blitz until smooth. Season with salt to taste.
- To prepare the tostadas, shallow fry the corn tortillas in hot oil, over a medium high heat, until golden brown and crisp. Lift them of out the oil, place onto some paper towel to absorb any excess oil then sprinkle them with a pinch of salt.
- Dice the tuna into small cubes, then mix in a bowl with the remaining ingredients for the sauce.
- To serve, layer some salsa on each tostada, add a portion of spicy tuna on top then garnish with toasted sesame seeds, coriander, thinly julienned white onion and a squeeze of lime juice. Serve with an ice cold beer and enjoy!
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