Tuna Tostada With Guacamole & Chipotle Mayo

Luis Cabrera

Serves

4

Preparation

25 MINUTES

Cook

10 MINUTES

Ingredients

400g fresh yellowfin tuna loin
1 tablespoon avocado or canola oil (for searing)
8 tostadas
fresh red chilli, thinly sliced, to garnish (optional)
GUACAMOLE
2 ripe avocados
juice of 1 lime
1 small tomato, finely diced (flesh only, no seeds or liquid)
1 tablespoon finely chopped coriander
CHIPOTLE MAYO
1-2 teaspoons El Yucateco chipotle hot sauce
juice of 1⁄2 lime
1⁄2 cup good-quality mayonnaise eg Dukes Mayonnaise
CRISPY LEEK GARNISH
1⁄2 small leek (white part only), finely sliced into thin strips
1 tablespoon cornstarch
avocado or canola oil, for frying
MESCLUN SALAD
1 cup fresh mesclun leaves
juice of 1⁄2 lime

Credits

Authentic Mexican ingredients such as flour tortillas, Salsa Valentina Marisquera, tostadas, El Yucateco hot sauce, corn tortillas and dried chillies from Ay, Caramba. Molcajete (stone grinding bowl), Frida clay plates, margarita glasses, tortilla warmer-basket, coasters, shot glasses also from Ay, Caramba. Margaritas from Besos Margarita. Other props are privately owned.

Crispy tostadas topped with fresh tuna, creamy guac and smoky chipotle mayo are perfect for summer entertaining. The Auckland Fish Market usually receives sustainably caught yellowfin tuna from Fiji every Thursday – in Auckland it’s the best day to buy it fresh for this recipe.

View the recipe collection here

Instructions

1.Heat a non-stick pan with a little oil over high heat.
2.Season the tuna with salt and pepper, then sear it very briefly on all sides, just enough to form a thin crust while keeping the centre raw, about 1 minute on each side.
3.Let it cool, then slice thinly.
4.To make the guacamole, mash the avocados, then mix with lime juice, tomato, coriander and salt to taste.
5.Stir the chipotle hot sauce and lime juice into the mayo.
6. Adjust spice to taste.
7.To make the crispy leek garnish, pat the sliced leek dry with paper towels.
8.Toss with cornstarch until lightly coated.
9.Heat some oil in a small pan and fry for 30-60 seconds until golden and crisp.
10.Remove and drain on paper towels.
11.Just before assembling, toss the mesclun with lime juice and a pinch of salt.
12.To assemble, spread some guacamole on each tostada, add a small handful of mesclun salad, arrange the tuna slices on top and drizzle with chipotle mayo.
13.Finish with a small pile of crispy fried leek and, if desired, thinly sliced red chilli.
14.Serve immediately.

Recipes & food styling Luis Cabrera / Photography Manja Wachsmuth

Print
Tags: