Remove the stems and seeds from <quantity>1 ¼<unit>cup</unit></quantity> of guajillo chilies, <quantity>½<unit>cup</unit></quantity> of pasilla chilies and <quantity>2<unit>tbsp</unit></quantity> of morita chilies

Peel <quantity>2</quantity> garlic cloves

Add <quantity>2<unit>cups</unit></quantity> of vegetable oil to a pan over medium heat. Fry garlic cloves until golden

Fry <quantity>¾<unit>cup</unit></quantity> of baru nuts until golden

Fry <quantity>1<unit>cup</unit></quantity> of cashew nuts until golden

Fry the guajillo, pasilla and morita chilies for a few seconds

Remove oil from heat and set aside to cool

Add fried garlic to blender

Add fried chilies

Add <quantity>100<unit>ml</unit></quantity> of the oil from frying

Blend ingredients until smooth and homogeneous

Transfer mixture to a bowl

Add baru nuts to the blender

Add cashew nuts

Blend nuts coarsely for a few seconds

Pour in <quantity>100<unit>ml</unit></quantity> of the oil from frying and blend again until reaching a paste-like consistency but still chunky

Add blended mixture to the bowl

Add a pinch of salt and mix. The Salsa Macha is ready

Add <quantity>750<unit>ml</unit></quantity> of vegetable oil to the frying pan on medium-high heat

Fry tostada until crispy. Reserve

Add <quantity>4</quantity> leaves of cilantro to a bowl

Add <quantity>10</quantity> leaves of mint

Add <quantity>4</quantity> leaves of mini sorrel

Add <quantity>8</quantity> leaves of purple amaranth

Add <quantity>4</quantity> leaves of nasturtium

Drizzle extra virgin olive oil to taste

Add salt to taste and mix it. The Quelites is ready

Slice <quantity>100<unit>g</unit></quantity> of raw tuna into thin slices

Season with a few drops of extra virgin olive oil

Season with a pinch of salt

Spread Salsa Macha on tostadas

Arrange sliced tuna

Grate a bit of lime zest

Sprinkle a pinch of black sesame seeds

Add the Quelites

Squeeze the juice from <quantity> ¼ </quantity> of a lime

Season with a pinch of salt

The Tuna Tostada is ready to serve!