lunch · gluten-free · dairy-free
Layered tuna tostada
A crisp tostada spread with chipotle mayo and layered with crunchy daikon, apple, cucumber and avocado, all hidden under a translucent sheet of pounded tuna.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the tuna into 4 pieces about 1 cm thick. Place each between oiled sheets of plastic and gently pound to a thin round the size of a tostada. Chill flat.
-
2
Mix the mayo with the chipotle and spread on each tostada.
-
3
Layer daikon, apple, cucumber and avocado on top.
-
4
Peel the tuna off the plastic and lay it over the vegetables.
-
5
Brush with olive oil and lime, sprinkle with flaky salt, and top with chile and caviar.
