Tuna tostadas
Ingredients
For the tuna filling
- 1 orange, juice only
- 1 lime, juice only
- 1 red chilli, chopped
- 8 cherry tomatoes, finely chopped
- 1 red onion, thinly sliced
- ½ bunch chives leaves, finely chopped
- 1 dried chipotle chilli, soaked in boiling water then drained and chopped
- 1 tbsp coriander stalks, finely chopped
- 1 tsp salt
- 1 tsp sugar
- 300²µ/10½´Ç³ú fresh tuna loin, cut into small cubes
For the soured cream sauce
- 3 tbsp soured cream
- 1 garlic clove, crushed
- 3 spring onions, finely chopped
- 1 green chilli, finely chopped
- 1 bunch coriander, finely chopped
- ½ bunch mint, finely chopped
- 1 lime, juice only
- salt and freshly ground black pepper
For the tostadas
- 3 fresh soft tortillas, each cut into two smaller rounds with a 7cm/3in cutter
- 2 tbsp olive oil
- 50g/1¾oz grated white cheese, such as Wensleydale
Method
To make the tuna filling, mix the marinade ingredients together in a bowl, add the tuna and set aside for 10 minutes.
Heat a little olive oil in a frying pan over a medium heat and fry the tuna for 3-5 minutes until just cooked. Add the tuna to the marinade and mix well to combine.
To make the sauce, blend the ingredients together in a food processor and season with salt and pepper.
To assemble, brush the tortillas with a little olive oil, sprinkle over the cheese and toast under a hot grill until melted. Top with the tuna and soured cream sauce and serve.
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