Tuna Tostada Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 25 minutes
Cooking time: 12 minutes concurrently
Serves: 4
Ingredients Needed
For Guacamole
- 30g/1oz red onion, finely diced
- 20ml/0.7oz lime juice
- 1/2 teaspoon fine salt
- 2 medium avocadoes (around 220g/7oz flesh)
- 1 jalapeno chilli, diced
- 1/2-1 teaspoon Tajin seasoning
For tostadas
- Oil for deep frying
- 4 x corn tortillas (around 13cm/5inch in diameter)
For tuna topping
- 200g/7oz sliced sashimi tuna (I used a mix of tuna and kingfish)
- 30g/1oz mayonnaise
- 30g/1oz diced red onion
- 20g/0.7oz baby capers, chopped
- 1-2 teaspoons Muraca or hot cream peppers
- 2 teaspoons extra virgin olive oil
- Fried shallots and pickled red onion to serve
Step-By-Step Instructions
Step 1 GUACAMOLE- First make the guacamole as this will need to steep for 20 minutes. Combine the red onion with the lime juice and salt in a medium sized bowl and steep for 20 minutes. While it is steeping, cook the tortillas.
Step 2 TOSTADAS - Heat oil to 180C/350F and have a plate with a double layer of paper towels ready. Cook the corn tortillas one at a time. Fry for 3-4 minutes or until golden turning halfway.
Step 3 TUNA - Then make the tuna topping. Mix the mayonnaise with the diced red onion, capers and Muraca. Toss with the tuna and add olive oil. Then finish off the guacamole.
Step 4 FINISH GUAC- Remove the flesh from the avocado and roughly mash it with the red onion mixture and lime. Add chilli and season with Tajin to your taste.
Step 5 ASSEMBLE - When ready to serve, take one tostada and top with a quarter of the guacamole and a quarter of the tuna. Finish with fried shallots and pickled red onion and serve immediately. I added chives and chilli crisp too just because I had some!
Personal Note
I made these for Saturday lunch before going away on Sunday. I mentioned before that I am currently going through a vampire stage where I can't leave the house during the day. That meant that Mr NQN had to go to buy some sashimi that morning. He suggested a fishmonger in a suburb near us and I rang up to see if they had any. They had tuna and snapper so I sent him on his way to buy some.
Sashimi grade fish can be a bit more pricey but you end up with beautiful cuts of fish sliced into sashimi sized portions. I started to prepare the tostadas making the guacamole and cooking the tortillas. Then I took out the fish from the fridge. It felt odd - usually they place it in a nice container but this was just in a plastic bag in paper.
And when I unwrapped it, it was the roughest looking piece of tuna I had ever seen. It had a thick layer of skin and scales on the flesh plus a little dongle at the end. Nothing like the sashimi slices of tuna I needed. It was cut all wrong so that we couldn't even get sashimi slices even if we wanted to. So off Mr NQN went to buy it from our more reliable fishmonger that is a little further away. He wasn't happy about having to go to a second place but when he tried the tostadas, that pain went away!
So tell me Dear Reader, do you like tostadas? And I'll be sharing other tostada recipes with you soon as we love them!