Spicy Tuna Tostadas with Pineapple Salsa
Ingredients
Pineapple Salsa Verde:
½ Dole pineapple, peeled, cored & diced 2cm
3 large green chillies
1 small brown onion, peeled & diced 3cm
Zest & juice of 1 small lime
1 large bunch (30g) coriander
Smoky Lime Aioli:
1 tsp each smoked paprika & chilli flakes
2 cloves garlic, minced
Zest & juice of 1 small lime
⅓ cup each mayonnaise & full-fat sour cream
1 tsp maple syrup
Tuna Tostadas:
400g fresh sashimi-grade tuna
1 ½ cups frozen corn
2 small ripe avocados, thinly sliced
2 small shallots, thinly sliced into rounds
12 corn tostadas
2 limes, cut into wedges (to serve)
Method
Make salsa verde: Preheat your oven to high on the grill setting. Remove skin from pineapple, then cut out the core and discard. Dice the flesh into 2cm chunks. Peel onion and dice 3cm. Place pineapple and onion onto an oven tray, along with chillies. Drizzle with 1 Tbsp olive oil and season with salt. Grill on the upper oven rack for about 15-20 minutes, tossing half-way through the cook time, until charred and tender. Remove stems from chillies and discard. Add pineapple, onion, chillies, lime zest & juice, coriander, 3 Tbsp olive oil and ½ tsp salt to a food processor. Blitz everything together for 1-2 minutes, until smooth. Season to taste with salt and set aside to serve.
Make smoky lime aioli: Heat 4 Tbsp of olive oil in a small pot on medium heat. Once oil is hot, add chilli flakes and garlic and cook for about 30 seconds, stirring, until fragrant. Remove pot from heat and stir through smoked paprika. Spoon 1 Tbsp of the oil into a small bowl (save the remaining paprika oil to serve). Add lime juice, mayo, sour cream, maple syrup and a big pinch of salt to the bowl. Stir together, until combined. Season to taste with salt and set aside to serve.
Make tostadas: Thinly slice tuna, against the grain, into thin slices. Add to a medium bowl along with 1 Tbsp olive oil. Season with salt and toss together. Set aside. Heat a drizzle of oil in a large frypan on high heat. Once hot, add corn and season with salt. Cook, undisturbed, for about 4 minutes, until charred underneath. Toss corn and cook for a further 2 minutes, until charred all over and tender. Remove from heat and set aside to serve. Peel avocados and thinly slice. Thinly slice shallots.
Serve tostadas topped with smoky lime aioli, avocado, corn, tuna, a few teaspoons of pineapple salsa verde, shallots, some coriander and a small drizzle of the remaining paprika oil. Squeeze over lime wedges and season well with flaky salt.
