Tuna tostada

Name: Tuna tostada
Yield: Serves 6
Cuisine: Mexican
Ingredients: 4 chipotle chiles (smoked jalapeños); 2 good teaspoons tomato purée; a generous pinch of ground cumin; 1 teaspoon cider vinegar; 1 medium red onion, halved and very finely sliced; 300 g very fresh sustainable yellow fin tuna (in a block, not cut into steaks); a little dried oregano; 4 chipotle chiles (smoked jalapeños); a small handful of coriander leaves, chopped, plus extra leaves to serve; flaked sea salt; 6 large or 12 small corn tortillas, for frying; sunflower oil, for frying; 1 large ripe Hass avocado, stoned, peeled and roughly diced; juice of 1 lime; a small handful of coriander leaves, chopped, plus extra leaves to serve; 4 generous dessertspoons basic shop-bought mayonnaise

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I seem to write repeatedly about the restaurant Contra Mar in Mexico City and this is because it is my favourite place in the world to eat fish. On one trip, I went every day to try to eat the complete menu. This is one of my favourite dishes, recreated as well as I can remember it. You must eat in Contra Mar should you be visiting Mexico City, bearing in mind that the restaurant is only open for lunch and has no booking, so you can be sure of a queue.

Ingredients

Americas
Mexico
Fish course
Lunch
Pescatarian
Central America

Ingredients

Method