Seared Tuna Tostadas with Avocado and Lime
Taken from Seasonal Snacks by Gabriella English
Serves 6
Ingredients
- 6 small (10cm) corn tortillas
- 3 tbsp olive oil
- 2 good-quality tuna steaks, about 250g in total
- 1 ripe avocado, diced
- 4 spring onions
- 1 red chilli, finely diced
- 15g fresh coriander, roughly chopped
- juice of 2 limes
- sea salt and freshly ground black pepper
A snack that makes me feel like there’s a heatwave even when it’s raining outside. The key here is to cook the tuna hot and fast so it is still really juicy in the middle. If you can’t find the smaller 10cm corn tortillas, then cut regular corn tortillas into quarters and use them instead.
Method
1. Preheat the oven to 220°C/200°C fan. Lay the tortillas out on a baking tray and drizzle over 2 tablespoons of the oil. Bake until golden brown, about 5 to 7 minutes, then transfer to a wire rack to cool, where they will continue to crisp up.
2. Pat the tuna steaks dry with kitchen paper, then lay them on a plate and drizzle both sides with the remaining oil. Season with salt and freshly ground black pepper. Heat a non-stick frying pan over a high heat, then sear the tuna steaks for about 1 to 2 minutes on each side, until deep golden brown on the outside but still pink in the middle. Transfer to a plate to cool slightly.
3. Chop the tuna into 5mm dice and put into a bowl with the avocado, spring onions, chilli, coriander and lime juice. Toss everything together and season with salt and pepper to taste, adding a little more lime juice if that’s the way you like it.
4. Pile the tuna mixture on top of the tortillas, then serve immediately to make sure they keep their crunch.
We hope you enjoy trying this delicious recipe from Seasonal Snacks.
Taken from Seasonal Snacks by Gabriella English on Kitchen Press
£25
Photography by Clair Irwin
Food styling by Bethany Ferguson
