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Spicy Tuna Tostadas

This recipe is a great example of the kind of food found in Baja California. A mix of locally sourced tuna, Asian-inspired, together with our own twists. This kind of fusion is what we live for. There’s hardly any work involved in this recipe but the payoff is absolutely fantastic and we are sure it will be a hit whenever you prepare this for your people. 

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Spicy Tuna Tostadas

-corn tortillas

-450g sashimi grade tuna

-¼ cup mayonnaise, or more to taste

-3 tbsp green onions, thinly sliced plus more for serving

-1 tsp soy sauce

-½ tsp sesame oil

-fresh lemon juice, to taste

-salt to taste

-Spicy Lemon Sauce, find the recipe here 


Optional

-cucumber, diced small

-jalapeno, diced

-sesame seeds

-fuero wakame

-avocado, diced

 

Corn Tostadas or Tortilla Chips

  • Toasting in the oven - Set the oven to 180C and lay the corn tortillas flat over a baking tray or directly over the oven rack. Bake them for 7 minutes on each side. Depending on your oven, this can take slightly less or more time.  The tortillas will become fragrant and will turn slightly golden brown. Remove from the oven and leave them to cool down.  This method works great to make tortilla chips too, just cut the tortillas in the desired shape and arrange them flat over a baking tray. 
  • Frying - Add vegetable oil to a frying pan and fry the tortillas, one at a time for 2 to 3 minutes. Drain any excess oil over a cooling rack and sprinkle some sea salt over them while they cool down. This method works great to make tortilla chips too, just cut the tortillas in the desired shape and fry them in small batches at a time.
  • Air fryer - This is a great way to get crispy, delicious, and easy corn tortilla chips. Lightly brush the corn tortillas on both sides with vegetable oil and cut in the desired shape. Place them in the air fryer basket in single layers and bake at 180 for 4 to 6 minutes, depending on your fryer. Check them often and shake halfway. After they are done, sprinkle some sea salt over them and leave them to cool down.

Spicy Tuna

1 Dice the tuna into even-sized chunks. This is to your taste, they can be small or large chunks. Place the tuna in a bowl and keep it inside the fridge until ready to mix with the rest of the ingredients.

2 In a bowl, add the mayonnaise, soy sauce, sesame oil, most of the green onions, and about a tablespoon of fresh lemon juice. Mix well and if you are adding the cucumber and jalapenos, add them at the same time as the diced tuna. Stir until everything is coated in the mayo mix and adjust seasoning to taste. 


To Serve

-Serve with corn tostadas or as little appetizers with corn tortilla chips. Top with diced avocado, thinly sliced green onions, wakame, and sesame seeds. Drizzle, generously, with the Spicy Lemon Sauce to taste


Notes

-This is a very simple recipe so it heavily relies on great quality ingredients. Make sure you source sashimi-grade tuna for this recipe.

- Traditional Spicy Tuna mixes Schriracha sauce with mayo. We are using our own Spicy Lemon Sauce here because we just love this sauce and keep adding it to everything. It is garlicky, lemony, spicy-hot…delicious! Perfect for a fresh dish like this one. 

-You can mix a bit of the Spicy Lemon Sauce with the mayo instead of adding it on top. Or if you are like us, mix it with the mayo and then use even more on top. 

- To make either corn tostadas or tortilla chips or to see how to make the most of your corn tortillas, check our Corn Tortilla Guide here.

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Enjoy!

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