This soy-glazed tuna tostada recipe from Breddos Tacos is served with rich butter-braised jalapeños and a creamy chipotle mayo for a ridiculously moreish dish. As with all raw fish dishes, make sure you buy sashimi-grade tuna for this recipe.
Recipe courtesy of
For the Tuna
500g (1lb 2oz) sashimi-grade tuna, sliced across the grain into roughly 60g portions
4 limes, juiced
For the Soy Glaze
100ml soy sauce
100g granulated sugar
2 tsp cornflour
1 tbsp water
For the Jalapeños
50g (1.oz) unsalted butter
3 jalapeño chillies, sliced thinly into rings
This makes more than you need for this recipe but it is a great condiment to have handy in the fridge
35ml chipotle in adobo
35ml Sriracha sauce
4 tsp chipotle mayonnaise
1 avocado, sliced
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To make the soy glaze, combine the soy sauce, sake, mirin and sugar in a pan and cook on a medium heat for 3 minutes. Mix the cornflour and water in a small bowl and stir into the soy mix to thicken.
To make the chipotle mayonnaise, mix together all the ingredients and set aside.
To make the jalapeños, put the butter into a pan with the jalapeños and cook on a low heat for 5 minutes.
Put 2 tostadas on each serving plate.
Place 1 teaspoon of chipotle mayonnaise on each tostada. Put the tuna into a bowl and squeeze the lime juice over, mixing it through to ensure all the pieces are covered.
Take 2 slices of tuna, dip into the soy glaze, then place on each tostada. Place a few jalapeños on each slice of tuna, alongside 1 slice of avocado.
Give the tostadas one further spritz of lime juice and serve.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.