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.

10-Minute Tuna Tartare with Olive Oil, Lemon, and Shallot

10-Minute Tuna Tartare with Olive Oil, Lemon, and Shallot

Tuna tartare is the dish for two very different nights: the one where good tuna turns up at the fish counter and cooking is the last thing you feel like...

Read the article
Whipped Ricotta with Honey and Olive Oil on Grilled Sourdough

Whipped Ricotta with Honey and Olive Oil on Grilled Sourdough

Good ricotta whipped with a slow stream of olive oil turns into something between a cloud and a spread, light enough to melt into warm bread, sturdy enough to hold...

Read the article
Sea Bass Crudo with Chili and Pickled Shallot

Sea Bass Crudo with Chili and Pickled Shallot

Raw fish rewards precision more than almost anything else in a kitchen, which is why good chefs plate crudo tableside rather than sending it out from somewhere the guest can't...

Read the article
Tapas-Style Potato Chips with Ventresca and Piquillo Peppers

Tapas-Style Potato Chips with Ventresca and Piquillo Peppers

Ventresca, the fattiest part of the tuna belly, has always been the prize, the cut fishermen kept for their own families. Today the best tins even improve after a year...

Read the article
Fig and Goat Cheese Salad with Walnuts, Honey, and Olive Oil

Fig and Goat Cheese Salad with Walnuts, Honey, and Olive Oil

Some starters earn their place with technique, and some simply need good ingredients arranged with intention: this one is entirely the second kind. Ripe figs, quartered so the pink flesh...

Read the article
Classic Peruvian Ceviche

Classic Peruvian Ceviche

In Lima, ceviche is strictly a lunchtime dish, rarely dinner, because the fish has to come straight from that morning's catch and nobody trusts a marinade that's had all day...

Read the article
Dark Chocolate Mousse with Olive Oil and Flaky Sea Salt

Dark Chocolate Mousse with Olive Oil and Flaky Sea Salt

Chocolate mousse lives or dies by its fat. Butter is the safe choice, it melts into dark chocolate and disappears, leaving richness with no real opinion. Extra virgin olive oil...

Read the article
The Omelette by A. Bourdain

The Omelette by A. Bourdain

For Anthony Bourdain, the omelette was more than just breakfast,  it was a test of skill, simplicity, and respect for ingredients. The “perfect omelette” is not about excess fillings or...

Read the article
Grated Egg Avocado Toast

Grated Egg Avocado Toast

A twist on the classic avocado toast, this recipe went viral thanks to its surprising texture. Instead of slicing boiled eggs, you grate them finely over creamy avocado, creating a fluffy...

Read the article
Chinese Cucumber Salad

Chinese Cucumber Salad

Refreshing, crunchy, and ready in minutes, this cucumber salad is one of the most shared healthy recipes. The mix of garlic, soy, and sesame creates a bold flavour, while Noor...

Read the article
Salmon Rice Bowl

Salmon Rice Bowl

This viral recipe became an instant hit for a reason: it’s quick, filling, and packed with flavour. The salmon rice bowl transforms simple leftovers into a fresh, balanced dish, ideal...

Read the article