Spicy Tuna Tartare Tostadas
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MAKE THIS WITH
Ingredients
- 8 La Banderita Taquito Corn Tortillas
- Vegetable oil for shallow frying
- 1 avocado, quartered
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SPICY TUNA TARTARE
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- 300 g sashimi-grade tuna (as an alternative use sashimi salmon)
- 2 tbs. whole egg mayonnaise
- 1/2 tsp chipotle in adobo sauce (or a little more if you want it spicier)
- 1/4 tsp of sesame oil
- Zest of 1/2 lemon
- 3 spring onions, light parts finely chopped
- 1 tsp white sesame seeds
- Black sesame seeds, to garnish
- 1 small jalapeño, cut into super thin rounds
- Pinch salt
LET'S GET STARTED
- Chill the fish in the freezer for 30 minutes so it firms up slightly. This will make dicing easier.
- In a medium bowl combine the mayonnaise, chipotle, sesame oil, zest, spring onions, and white sesame seeds.
- Remove tuna from the freezer and cut into ½ cm cubes. Add to the dressing and fold through. Season to taste. Chill until ready to serve.
- Heat oil in a small pan over a high heat fry one tortilla at a time for a minute on each side until crispy. Remove and drain on paper towel. Repeat with the remaining tortillas.
- Thinly slice each quarter of avocado and fan out. Arrange on the tostada. Top with tuna and garnish with black sesame seeds and jalapeño slices.
