COURSES
DIFFICULTY
Ingredients
Ingredients (4 tostadas)
For the tostadas
4 corn tortillas, 10 cm
Oil for frying
For the edamame and avocado cream
½ ripe avocado (about 70 g flesh)
80 g shelled, cooked edamame
50 g Greek yogurt
1 tbsp chopped spring onion
Juice and zest of ½ lime
1 tbsp extra virgin olive oil
Salt and pepper
For the marinated tuna
200 g fresh flash-frozen tuna, diced
1 tbsp Carlo Aceto Balsamico di Modena Carandini Riserva 5 Years
1 tsp sesame oil
Chopped chives
Salt and pepper
(Optional) 1 tsp soy sauce
For the spicy mayo
3 tbsp mayonnaise
1-2 tsp hot chili oil (to taste)
To finish
1 yellow kiwi, diced small
Toasted sesame seeds or thinly sliced nori seaweed
Preparation
Heat the oil in a pan and fry the tortillas for about 30 seconds, turning once, until golden and crisp. Drain on paper towels and let cool.
Prepare the edamame and avocado cream
In a blender, combine the avocado, edamame, Greek yogurt, spring onion, lime juice and zest, extra virgin olive oil, salt and pepper. Blend until smooth but still slightly rustic and thick.
Marinate the tuna
In a bowl, season the tuna with the balsamic vinegar, sesame oil, chives, salt and pepper. Add the soy sauce if desired. Gently mix and let it marinate for 5 minutes.
Prepare the spicy mayo
Mix the mayonnaise with the chili oil until smooth. Adjust the amount of oil according to your preferred spice level.
Assemble the tostadas
Spread a generous spoonful of edamame and avocado cream on each tostada. Add the marinated tuna, then top with the diced yellow kiwi and a few dollops of spicy mayo.
Finish with toasted sesame seeds or strips of nori seaweed and a few final drops of balsamic vinegar.
Matched Product
CARLO
Balsamic Vinegar of Modena IGP RESERVE - Aged +5 years
See product
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