Tuna tostadas

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt

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 fresh coriander, finely chopped
  • ½ bunch fresh parsley, finely chopped
  • ½ bunch fresh chervil, finely chopped
  • 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
  • 300g/10½oz 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
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