A Taste of Punta Mita

Seared Tuna Tostada
by Eva Millan

with Wasabi Avocado Cream, Caramelized Onions and Pickles

Chef Eva from Spain

Eva and I worked together in Mayakoba and she joined us in Punta Mita for one of our Golf Kitchen events. A Master Chef winner in Spain, Eva blends Mexican ingredients with Spanish techniques resulting in unique and delicious dishes.  Eva continues to work in Mexico and will always remember has a fun loving individual with strong Spanish character

4 portions

For the tuna tataki

  • 500 gr. sashimi-grade tuna fillet
  • 30 gr. Cajun seasoning
  • Olive oil

For the tostada

  • 4 tortillas
  • 20 gr. butter

For the Asian sauce

  • Black pepper
  • 100 ml. soy sauce
  • 60 ml. oyster sauce
  • 10 gr. sesame seeds
  • 20 ml. sesame oil
  • 20 gr. freshly grated ginger
  • 50 gr. sugar

For the avocado cream

  • 2 avocados
  • 30 ml. olive oil
  • 5 gr. wasabi paste
  • Drops of lemon juice
  • Salt

For the caramelized onions

  • 500 gr. white onion
  • 2 bacon strips
  • 200 ml. orange juice
  • 20 gr. sliced almonds
  • 20 gr. peanuts
  • 80 gr. brown sugar

For the pickled veggies

  • 100 gr. red cabbage
  • 100 gr. red onion
  • ½ beetroot
  • 200 ml. white rice vinegar
  • 80 gr. white sugar
  • 20 gr. salt

For the tuna tataki

  1. Coat the tuna with the Cajun seasoning.
  2. Oil a frying pan and sear the tuna over high heat on each side for one minute. The inner must remain raw.
  3. Store in the fridge.

For the tostada

  1. Bake the tortillas until they are crispy, brushing them slightly with butter in a 140°C (285°F) oven.

For the sian sauce

  1. Toast the sesame.
  2. Cook all ingredients (except for the sesame) in a saucepan and once it acquires a certain density, remove from heat.
  3. Add the sesame to the sauce.

Avocado cream

  1. Process all ingredients in a blender until the texture resembles that of mayonnaise. Add water if too dense.
  2. Season to taste with salt and lemon.

For the caramelized onions

  1. Finely cut the bacon and cook on a pan.
  2. On the same pan, with the bacon fat, sauté the onion filleted in julienne over very low heat for about 20 to 30 minutes.
  3. When the onions are golden brown, add the orange juice, sugar and chopped nuts.
  4. Let reduce until it becomes almost dry, resembling a thick syrup.

For the pickled veggies

  1. Chop the cabbage and onion into julienne and place in a bowl with the chopped beetroot, sugar, salt and vinegar.
  2. Let rest in the fridge for at least 24 hours.

To finish the dish

  1. Spread the avocado cream over the tostada.
  2. Top with the seared tuna.
  3. Pour the Asian sauce over the tuna (you can also previously let the tuna marinate in the Asian sauce for it to absorb more flavor).
  4. Garnish with caramelized onions and pickled veggies.