Tuna tostadas with Chintextle and peanut
These tostadas feature pasilla de Oaxaca (sometimes called pasilla mixe) a smoked chilli from Oaxaca. Dried chipotle chillies can be substituted in.
Ingredients
500g raw tuna, diced
1 medium onion, finely diced
10 shiso leaves
For the tostadas:
500g masa harina
700ml warm water
1tbsp salt
Oil, for frying
For the chintextle salsa:
200ml vegetable oil
10 garlic cloves
60g pasilla de Oaxaca chillies
500ml water
100g roasted peanuts
100ml white soy sauce
For the tuna dressing:
25ml white soy
75ml good quality olive oil
Method
To make the tostadas, mix all three ingredients together and knead for 5 mins. Cover and leave for 15 mins.
Press with a tortilla press to make thin tortillas. Cook in a dry pan for 30 secs on each side and then fry in oil until crisp.
For the chintextle salsa, heat the oil to 140C. Add the garlic cloves and cook until golden and soft. Add the deseeded chillies and remove oil from the heat. Stir the chillies in the hot oil to toast and leave to cool. Once cool, add all the other salsa ingredients and blend on high.
For the tuna dressing, whisk together the white soy and olive oil.
To serve, dress the tuna in a touch of the tuna dressing. Top each tostada with a spoonful of the tuna mixture, followed by a sprinkle of onion and a spoonful of the chintextle. Top with a shiso leaf and serve.
