Name: Tuna Sashimi Tostada with Pink Grapefruit, Avocado & Wasabi Lemon Cream on Crispy Tortillas
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 tsp tobiko eggs; a few baby coriander (cilantro) leaves, to garnish; 2 tbsp finely diced red onions; 150 g (5½ oz) sushi-grade tuna; ½ portion of wasabi lemon cream; 2 tbsp Coriander oil; 2 tbsp olive oil; 2 x 20 cm (7¾ in) diameter wheat flour tortillas; ½ pink grapefruit, peeled; a sprinkle of Maldon sea salt flakes, plus extra to garnish; a sprinkle of shichimi pepper, to garnish; 1 tsp toasted white sesame seeds, to garnish; ½ small avocado, cut into 1cm (½in) cubes; ½ red chilli, deseeded and finely chopped, plus 2 slices to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

A tostada is a crispy tortilla with various toppings. I had some great tostadas in Mexico’s Yucatan Peninsula a few years ago, where they were served most often with shredded chicken, refried beans, avocado, lettuce and soured cream. I loved them so much I could not wait to experiment when I got home and put my Nikkei stamp on them.

I use sashimi tuna in this version but salmon or other sushi-grade fish would also work well. This Nikkei tostada can be served as