Another recipe inspired by travels around New Mexico., specifically a restaurant called Medley in Taos.
A tostada is a fried or toasted soft tortilla (corn or wheat) and topped with whatever you like. Don’t be put off by the long list of ingredients, apart from frying the tortillas it’s an assembly job. Fried onions and furikake seasoning can be found in most supermarkets
1/4 cucumber
1 tbsp lime juice
1 tsp sea salt
2 small soft tortilla (corn or wheat)
Oil for frying
2 tbsp soy sauce
1 tbsp sesame oil
2 spring onions, finely chopped
2 cm ginger, grated
200 g super fresh tuna
Guacamole
1 ripe avocado, mashed
1 tbsp lime juice
2 tbsp chopped coriander leaves
6 drops of green chilli tobasco (jalapeno) or red chilli toabasco
2 spring onions finely chopped
4 cherry tomatoies, finely chopped
Garnish
rocket leaves
Furikake seasoning (or toasted sesame seeds)
Fried onions (optional)
Mix all the guacamole ingredients together and set aside
Peel the cucumber, scoop out the watery seeds and chop into small cubes. Mix with salt and lime juice and set aside for no longer than an hour.
In a pan that will fit the tortilla, pour in vegetable oil to approx 1 cm deep. slide in a tortilla and fry for a couple of minutes until golden brown and crisp, drain on kitchen paper and repeat.
Mix the soy sauce, sesame oil, spring onions and ginger. Pour over the tuna. You are now ready to assemble.
Place some rocket leaves on the plate, drizzle with a little of the tuna marinade. Place the tortilla, smother with guacamole, divide the tuna on top of the guacamole, sprinkle with cucumber and finish with furikake or sesame seeds, coriander leaves and friend onions if using
Video
- ¼ cucumber
- 1 tbsp lime juice
- 1 tsp sea salt
- 2 small soft tortilla (corn or wheat)
- vegetable oil for frying
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions finely chopped
- 2 cm ginger grated
- 200 g sushi grade tuna
guacamole
- 1 ripe avocado mashed
- 1 tbsp lime juice
- 1 tbsp chopped fresh coriander
- 6 drops green chilli tobasco (or red chilli tobasco)
- 2 spring onions finely chopped
- 4 cherry tomatoes finely chopped
Garnish
- rocket leaves
- furikake seasoning or toasted sesame seeds
- fried onions (optional)
Instructions
- Mix all the guacamole ingredients together and set aside
- Peel the cucumber, scoop out the watery seeds and chop into small cubes. Mix with salt and lime juice and set aside for no longer than an hour.
- In a pan that will fit the tortilla, pour in vegetable oil to approx 1 cm deep. slide in a tortilla and fry for a couple of minutes until golden brown and crisp, drain on kitchen paper and repeat.
- Mix the soy sauce, sesame oil, spring onions and ginger. Pour over the tuna. You are now ready to assemble.
- Place some rocket leaves on the plate, drizzle with a little of the tuna marinade. Place the tortilla, smother with guacamole, divide the tuna on top of the guacamole, sprinkle with cucumber and finish with furikake or sesame seeds, coriander leaves and friend onions if using
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