Ingredients
For the tuna
- 500 g fresh tuna loin, in one piece
- 2 tbsp black or mixed sesame seeds
- 2 tbsp white sesame seeds
- 1 tbsp sesame oil or olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp black pepper
For the chipotle-lime mayo
- 1/2 cup mayonnaise
- 1 adobo chipotle chili
- 1 tbsp chipotle adobo
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp honey
- 1 pinch of salt
For the spicy mango
- 1 firm but ripe mango, diced
- 1/4 cup red onion finely chopped
- 1 serrano chili, seeded, finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
Para montar
- 8 baked or fried tostadas
- 1 avocado, sliced
- Cucumber in thin half-moons
- Fresh cilantro
- Lime for serving
Procedure
First, prepare the mayonnaise.
Blend or mix the mayonnaise with chipotle, adobo, lime juice, zest, honey, and salt. It should be creamy, smoky, tangy, and slightly sweet.
Tip: If you want it more elegant for presentation, transfer it to a bag or squeeze bottle to make pretty lines on the tostada.
Make the spicy mango.
In a bowl, mix mango, red onion, serrano, cilantro, lime, olive oil, and salt.
Stir carefully so as not to mash the mango.
Tip: The mango should be firm; if it's too ripe, it falls apart and releases a lot of juice.
Season the tuna.
Pat the tuna dry with a paper towel. This is very important so it sears nicely.
Spread it with soy sauce, lime juice, oil, salt, and pepper.
Cover with sesame seeds.
Mix the two sesame seeds on a plate.
Pass the tuna through the sesame seeds, pressing gently so it sticks on all sides.
Sear the tuna.
Heat a pan over high heat. It should be very hot.
Add a few drops of oil.
Sear the tuna for 30–45 seconds per side. Once seared, place the tuna on a clean cutting board.
Let it rest for 3 to 5 minutes.
Important tip:
Although tuna cooks very quickly, this short rest helps the juices redistribute and the slices look nicer.
With a very sharp knife, cut slices approximately half a centimeter thick.
Do it in a single long motion so as not to break the meat.
You will see a beautiful pink center and a spectacular sesame crust.
Assemble the tostadas
On each tostada, place:
First:
- A light layer of chipotle mayonnaise.
Then:
- A few slices of avocado.
On top:
- A little cucumber.
Next:
- Several slices of tuna arranged slightly overlapping.
Agrega:
- A generous spoonful of spicy mango.
Finish with:
- More mayonnaise in the form of thin lines.
- Cilantro leaves.
- A little extra sesame seeds.
- Lime zest.
Did you prepare these tostadas at home? Tell me in the comments how your seared tuna turned out and if you made the mango more or less spicy.
