Spicy Tuna Tostadas (Tostada de Atún)

There's a whole cuisine built around the idea of putting olive oil in dishes like this one: Baja Med, born in Tijuana and Ensenada, pairs Mediterranean staples like olive oil with Baja California's seafood traditions. A tostada de atún sits right at that intersection: raw tuna, lime, and olive oil, piled onto a crisp corn tostada with avocado, jalapeño, spicy mayo, and black sesame. The olive oil's peppery finish plays well against the chili instead of getting lost underneath it. Serve it as a starter next time you're hosting, one tostada per guest, gone in two bites.

Dairy Free

Dairy Free

Nut-Free

Nut-Free

Spicy Tuna Tostadas (Tostada de Atún)Spicy Tuna Tostadas (Tostada de Atún)

Source

Ingredients

Very fresh, sushi-grade tuna, finely diced

300g

Noor Fès extra virgin olive oil

3 tbsp

1 lime, juiced, plus wedges for serving

Corn tostadas

4

1 ripe avocado, diced

1-2 jalapeños, thinly sliced

Mayonnaise

2 tbsp

Sriracha

1 tsp

Black sesame seeds

Flaky sea salt, for finishing

Steps

1.
In a bowl, combine the diced tuna with Noor Fès olive oil and half the lime juice. Toss gently and let it sit for a few minutes while you prep everything else.
2.
Make the spicy mayo: Stir the sriracha into the mayonnaise until smooth. Spoon it into a small piping bag or a zip-top bag with the corner snipped off, for a clean drizzle.
3.
Lay out the tostadas and spoon the marinated tuna evenly over each one. Scatter the diced avocado and jalapeño slices on top.
4.
Drizzle with the spicy mayo, sprinkle with black sesame seeds and a pinch of flaky sea salt, then squeeze over the remaining lime juice.
5.
Serve immediately, with extra lime wedges on the side, before the crisp shell has any chance to soften.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.

Noor Fès Olive Oil

Noor Fès Olive Oil

$32.90 USD
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