Tuna tostadas

20 April 2017 by
First published: 3 December 2016

Tuna tostadas are served in Mexican bars in much the same manner that chicken wings are served in America. However, this recipe is healthier than deep-fried wings and tastier. It’s fusion food and it’s seriously amazing.

Ingredients (makes 6)

  • 2 leeks
  • 200ml olive oil
  • 500g fresh, good-quality tuna
  • 75ml light soy sauce
  • 6 corn tortillas
  • 6 tsp Gran Luchito Smoked Chilli Mayo
  • 2 small avocados
  • 75ml fresh lime juice
  • Pepper
  • Salt
  • Coriander, finely chopped


Cut your leeks down the middle and wash them well. Discard the dark green part and cut the rest into thin strips about 7cm in length. Add them to a pan of cold water and bring to the boil. Once boiling, drain and squeeze out excess water. Spread out on a paper towel to dry as much as possible (you can even put them in a warm oven;the drier they are, the crispier they’ll be!) Carefully heat the olive oil in a pan/wok and add the leeks in batches. Use a slotted spoon to move them around and fry until beginning to turn golden. Drain on a paper towel. They should be nice and crispy. Slice your tunainto slabs about ½cm thick. If they’re too big, just half or quarter them. Mix the soy sauce and lime juice and lay the tunaslices in it mixing it a little so all surfaces are covered. Leave for five minutes then If using corn tortillas, you’ll need to deep fry them in some vegetable oil. Then spread each crispy tortilla with one teaspoon Gran Luchito Smoked Chilli Mayo. Add a few slices of tuna, then top with the crispy leeks, sliced avocado, a good squeeze of fresh lime juice, some fresh black pepper, salt and a sprinkle of finely chopped fresh coriander.

Recipe courtesy of Gran Luchito

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Tuna tostadas
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