Prep Cook Serves The Guardian aims only to publish recipes for fish rated sustainable by the Marine Conservation Society, which here recommends North Atlantic albacore tuna 20 min 15 min 6-8
240g fresh tuna loin (sustainable, sashimigrade – see above)
1 tsp sesame seeds 18ml sesame oil 35ml soy sauce
1 tbsp salsa de arbol (see below)
4 tbsp guacamole (shop-bought, or see Anna Jones on p8 for recipe) Coriander, to garnish 6 blue corn tostadas
For the salsa de arbol
2 x dried arbol chillies 40ml pomace oil (or any light olive oil)
2 tsp white onion, peeled and finely diced
3 tsp garlic, peeled and finely chopped 60ml olive oil Salt
First, make the salsa de arbol: rehydrate the chillies by covering them in boiling water and leaving them to soak for two minutes.
Fry the chillies whole in a splash of oil. Meanwhile, fry the onion and garlic in the olive oil in another pan on a low heat. Drain both and set aside.
Blend the chillies, onion and garlic, then mix with a pinch of salt and infused oils.
Cut the tuna loin into 1cm cubes, put into a bowl, and mix with the sesame seeds, sesame oil, soy sauce and salsa de arbol.
Put a tablespoon or so of the mixture on to a tostada, and top with a thin layer of guacamole and a sprinkling of coriander.
All recipes by Laura Alvarado Aleman, head chef at El Pastor. Casa Pastor will open at Coal Drops Yard, London N1, on 26 October