The Guardian - Feast - - Feast -

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

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