Mexican cuisine · Fish & Seafood

Tostadas de Atún

Crisp tostadas topped with paper-thin slices of raw tuna, avocado, serrano and a dark soy glaze.

Ingredients · for 4 servings

• 400 g fresh tuna
• 8 tostadas (or crisply fried corn tortillas)
• 2 avocados
• 2 serrano chiles
• 1/2 red onion
• 4 tbsp soy sauce
• 2 tbsp lime juice
• 1 tsp sesame oil
• 1 tbsp black sesame seeds
• Salt, pepper

Instructions

1. Put the tuna in the freezer for 15 min. before slicing – well chilled, it can be cut cleanly into paper-thin slices.
2. Mix the soy sauce, lime juice and sesame oil and let steep for 5 min. so the lime's sharpness mellows.
3. Slice the red onion into paper-thin rings, cut the serrano chiles into thin rings, and peel the avocados and cut into thin wedges.
4. Slice the tuna against the grain with a very sharp knife into 2 mm thin slices and lay them out flat on a cold plate.
5. Top the tostadas with avocado wedges, press down lightly, season with salt and pepper and arrange the tuna over them like shingles.
6. Drizzle with the soy glaze, sprinkle with onion rings, serrano and black sesame seeds and serve immediately while the tostada is still crisp.