This tuna tostada recipe from El Pastor combines the salinity of this meaty fish with the richness of sesame and soy, a punchy Arbol chilli salsa, and creamy guacamole for a fresh and flavourful summer snack.
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First, rehydrate the chilies by covering in boiling water for 2 minutes.
To make the salsa de Arbol, fry the whole chillies in a splash of pomace oil. Fry the onions and garlic in a separate pan on a low temperature with the olive oil. Drain the oil out of both and set aside. Blend the chillies, onion and garlic until you have a chunky salsa. Mix with the salt and infused oils.
Cut the tuna loin into 1cm cubes. In a bowl, mix the tuna, sesame seeds, soy sauce, and salsa de Arbol. Spread a thin layer of guacamole onto each tostada, add a mound of the tuna mixture, and garnish with coriander. Serve immediately.
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