serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Surprisingly Simple
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp olive oil, plus extra for frying
- 10 cherry tomatoes, halved
- 1 green chilli, halved, de-seeded
- 1 garlic clove, bruised
- Salt and black pepper
- 12 mini corn tortillas (11 cm)
- 200 g sashimi-grade yellow fin tuna, cut into 1 cm cubes
- 2 eschallots, finely chopped
- Old Bay spice, for dusting
Instructions
- Heat the olive oil, cherry tomatoes, chilli, garlic and a generous pinch of salt in a small saucepan. Cook, stirring occasionally, for 10 minutes, or until softened. Remove from the heat, allow to cool and use a stick mixer to blend to a salsa consistency.
- Meanwhile, heat a generous drizzle of oil in a large frying pan, once hot, fry the tortillas individually, turning once, until crisp. Use tongs to transfer to a wire rack to drain any excess oil. Repeat with remaining tortillas.
- In a medium bowl, combine the tuna, eschallots, salsa rosa, a generous drizzle of olive oil and a pinch of salt and black pepper.
- To serve, spoon the tuna mixture over the tostadas and dust with a little Old Bay spice. Serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Surprisingly Simple
