Tuna Tostada

1h 5m

This classic Mexican dish is refreshing and full of flavors!

Sliced Tuna is served on a crispy tortilla called a "Tostada" with 2 special additions. In this recipe, we incorporated Brazilian nuts in the Salsa Macha and an array of herbs in the Quelites, that makes it even more special and unique!

Inspired by the classic Mexican dish where explosive flavors pair with the crunchy fried tortilla, or "Tostada".

Remove the stems and seeds from 1 ¼ cup of guajillo chilies, ½ cup of pasilla chilies and 2 tbsp of morita chilies
Peel 2 garlic cloves
Add 2 cups of vegetable oil to a pan over medium heat. Fry garlic cloves until golden
Fry ¾ cup of baru nuts until golden
Fry 1 cup 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 100 ml 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 100 ml 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 750 ml of vegetable oil to the frying pan on medium-high heat
Fry tostada until crispy. Reserve
Add 4 leaves of cilantro to a bowl
Add 10 leaves of mint
Add 4 leaves of mini sorrel
Add 8 leaves of purple amaranth
Add 4 leaves of nasturtium
Drizzle extra virgin olive oil to taste
Add salt to taste and mix it. The Quelites is ready
Slice 100 g 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 ¼ of a lime
Season with a pinch of salt
The Tuna Tostada is ready to serve!