Ingredients
9 total- 2 tbsp olive oil
- 6 corn tacos, we used Cantina Gluten Free Yellow Corn Tacos
- 2 yellowfin tuna steaks, we used Leap
- 2 tbsp sesame soy sauce, we used Lee Kum Kee Oriental Sesame Soy
- 1 red chilli, finely sliced
- 1 tsp grated ginger
- 2 limes, juiced
- 2 avocados
- Coriander leaves, to serve
Method
6 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Brush the tacos on both sides with half the oil, then put on a wire rack set over a tray. Cook for 10 mins, flipping over halfway, until crisp.
Step 2
Meanwhile, brush the tuna steaks with the remaining oil. Heat a medium pan over a high heat. Add the tuna steaks and sear for 30–45 secs per side (depending on thickness) to cook to rare. Remove from the heat and transfer to a chopping board.
Step 3
In a medium bowl, whisk the sesame soy, chilli and ginger with the juice of ½ a lime.
Step 4
In a small food processor, blitz the avocados with the juice of the remaining 1½ limes until smooth.
Step 5
To serve, thinly slice the tuna, then transfer to the bowl with the sesame soy dressing and toss to coat.
Step 6
Spread the avocado on the tostadas, top with the dressed tuna and scatter over the coriander leaves.