Ingredients<\/strong><\/p>\n4-6 corn tortillas<\/p>\n
2 shallots, sliced into rings<\/p>\n
1 tbsp cornflour<\/p>\n
125g mayonnaise<\/p>\n
2 tsp chipotle chilli paste<\/p>\n
1 tbsp soy sauce<\/p>\n
Juice of 1 orange<\/p>\n
250g sashimi-grade tuna<\/p>\n
1 small bunch coriander, finely chopped<\/p>\n
1 avocado, roughly sliced<\/p>\n
Neutral cooking oil, to shallow-fry<\/p>\n
Sea salt<\/p>\n
Method<\/strong><\/p>\n\n- Using a round cutter (approximately 7.5 cm), cut the tortillas into 12 discs.<\/li>\n
- Add around 1cm of oil to a deep, heavy-based pan and heat for a minute. Add the tortillas in batches and shallow fry for 1-2 minutes, turning often and pressing down with a fork to prevent them from puffing up. Once golden, remove from the pan, season with salt and drain on kitchen roll or a wire rack while frying the others. (To avoid waste, fried offcuts can be enjoyed as delicious tortilla chips).<\/li>\n
- Slice the shallots into rings and dust with cornflour. Quickly shallow fry in the same oil for 1-2 minutes, or until golden. Drain on kitchen roll or a wire rack and season with salt. Set aside until later.<\/li>\n
- Cut the tuna into approximately 1cm dice and place in a large (non-metallic) mixing bowl with the soy sauce and orange juice. Gently toss to dress and leave to marinade for 15 minutes.<\/li>\n
- While the tuna is marinading, combine the mayonnaise and chipotle paste in a bowl and mix. Set aside until ready to serve.<\/li>\n
- Drain the tuna.<\/li>\n
- To serve, spread chipotle mayonnaise on the base of each tostada, followed by a spoonful of the tuna, a small wedge of avocado, a pinch of fried shallot rings, black sesame seeds, and a sprinkling of chopped coriander.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
With the mezcal movement showing no signs of slowing down and Mexico Independence Day taking place tomorrow, we\u2019ve linked up with food writer Jonathan Hatchman to showcase a foursome of … Continue reading “Mezcal and Food Pairing for Mexico Independence Day \u2013 16th September\u00a0“<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2446,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-2439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/posts\/2439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/comments?post=2439"}],"version-history":[{"count":1,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/posts\/2439\/revisions"}],"predecessor-version":[{"id":2447,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/posts\/2439\/revisions\/2447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/media\/2446"}],"wp:attachment":[{"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/media?parent=2439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/categories?post=2439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.farnes.net\/lovedrinks\/wp-json\/wp\/v2\/tags?post=2439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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