Recipes>Tuna Recipes
Tuna Tostada, Chipotle Mayonnaise, Butter Braised Jalapeños and Avocado
by Nud Dhuddia, Chris Whitney from TACOS: Over 50 Recipes that Bring All the Flavour and Fun
Serves 4
Learn to make the classic Mexican dish tuna tostada with this super fresh and zesty recipe from Breddos Tacos, inspired by their travels in Mexico City. Topped with butter braised jalapeños, avocado and chipotle mayonnaise, these tostadas will quickly become your go-to dish for sunny days.
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From the book
TACOS
Chris Whitney, Nud Dhuddia
TACOS: Over 50 Recipes that Bring All the Flavour and Fun
50 must-try tacos recipes from the creators of Breddos Tacos.
From tortillas, salsas, marinades and cremas to umami-rich proteins and fillings.
For fans of Mexican street food, keen to explore the region’s vibrant and varied dishes.
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Introduction
This recipe takes inspiration from one of our favourite restaurants, Contramar, in Mexico City. It is the perfect lunch spot, serving uber-fresh seafood nestled away in the Roma district. Its tuna tostada is unforgettable for those who have visited.
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Ingredients
| For the tuna: | |
|---|---|
| 500g (1lb 2oz) | sashimi-grade tuna, sliced across the grain into roughly 60g (2¼oz) portions |
| juice of 4 limes | |
| For the soy glaze: | |
| 100ml (3½fl oz/scant ½ cup) | soy sauce |
| 100ml (3½fl oz/scant ½ cup) | sake |
| 100ml (3½fl oz/scant ½ cup) | mirin |
| 100g (3½oz/½ cup) | granulated sugar |
| 2 tsp | cornflour (cornstarch) |
| 1 tsp | water |
| For the jalapeños: | |
| 50g (1¾oz) | unsalted butter |
| 3 | jalapeño chillies, sliced thinly into rings |
| To serve: | |
| 8 | tostadas |
| 4 tsp | chipotle mayonnaise |
| 1 | avocado, sliced |
| 1 tbsp | white sesame seeds |
| 1 | lime, quartered |
Method
To make the soy glaze, combine the soy sauce, sake, mirin and sugar in a pan and cook on a medium heat for 3 minutes. Mix the cornflour and water in a small bowl, add to the soy mix and stir until thickened. Remove from the heat.
To make the jalapeños, put the butter into a pan with the jalapeños and cook on a low heat for 5 minutes. Remove and set aside.
Put 2 tostadas on each serving plate. Place ½ teaspoon of chipotle mayonnaise and a slice of avocado on each tostada.
Put the tuna into a bowl and pour over the lime juice, mixing it through to ensure all the pieces are covered. Take 2 slices of tuna, dip into the soy glaze, then place on each tostada. Place a few jalapeños on each slice of tuna and sprinkle over some sesame seeds.
Give the tostadas a further squirt of lime juice and serve.
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Ingredients
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