Follow us

Sesame tuna and guacamole tostada – El Pastor




Prep 20 minutes
Cook 15 minutes


Tuna tostadas

240 g fresh tuna loin
1 tsp sesame seeds
18 ml sesame oil
35 ml soy sauce
1 tbsp salsa de arbol (shop-bought or see below)
4 tbsp guacamole (shop-bought or see below)
6-8 blue corn tostadas
Coriander, to garnish

Salsa de arbol

2 dried arbol chillies
40 ml pomace oil (or any light olive oil)
2 tsp white onion, peeled and finely diced
3 tsp garlic, peeled and finely chopped
60 ml olive oil


2 avocados
1 vine or 4 cherry tomatoes, roughly chopped
1 lime juice
½ lime zest
A few sprigs coriander


Salsa de arbol

Rehydrate the chillies by covering them in boiling water and leaving them to soak for 2 mins.

In a frying pan, fry the chillies whole in a splash of oil. Meanwhile, in another pan, fry the onion and garlic in the olive oil on a low heat. Drain both and set aside. Also set aside the oils from the frying pans.

Blend the chillies, onion and garlic, then mix with a pinch of salt and infused oils from the frying pan.



With a fork, mash the avocados, add the tomatoes, the lime juice and zest, coriander and a large pinch of salt.

Mix and taste, adding more salt or lime if needed.


Tuna tostadas

Cut the tuna loin into 1cm cubes and mix in a bowl with the sesame seeds, sesame oil, soy sauce and salsa de arbol.

Spread a thin layer of guacamole on to a tostada, top with a tablespoon or so of the seasoned tuna and sprinkle with coriander.