Charred corn & seared tuna tostadas

Name: Charred corn & seared tuna tostadas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 small corn tortillas; 3 tbsp olive oil, plus extra to drizzle; 2 yellowfin tuna steaks; 2 unwaxed limes, zest and juice of 1, 1 cut into wedges; 2 sweetcorn cobs (or 1 whole corn, husks discarded, halved); 4 salad onions, finely sliced; 3 tbsp soured cream; 25 pack/s coriander, finely chopped, plus extra leaves to serve; 1 tsp Cooks’ Ingredients Mexican Style Seasoning; 1 tsp chipotle paste; 1 jalapeño, finely sliced; Hot sauce, to serve (optional)

This week on our YouTube series, Let's Cook, Waitrose cook Charmaine Katz shows how charring corn is a delicious way to bring out the sweetness and crunch of its kernels, while adding an irresistible smoky flavour. Tostadas are hard to find, so toasting tortilla wraps in an oven or air fryer is a great workaround. Slather them in a quick chipotle cream and pile high with charred corn salsa, quick-seared tuna and as much hot sauce as your heart desires. This is crunchy, bright, and both fun and quick to pull together. Follow Charmaine on Instagram.

5 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseDinner
Prepare10 mins
Cook20 mins
Total time30 mins

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4 small corn tortillas
3 tbsp olive oil, plus extra to drizzle
2 yellowfin tuna steaks
2 unwaxed limes, zest and juice of 1, 1 cut into wedges
2 sweetcorn cobs (or 1 whole corn, husks discarded, halved)
4 salad onions, finely sliced
3 tbsp soured cream
½ x 25 pack/s coriander, finely chopped, plus extra leaves to serve
1 tsp Cooks’ Ingredients Mexican Style Seasoning
1 tsp chipotle paste
1 jalapeño, finely sliced
Hot sauce, to serve (optional)

You can use an air fryer or oven for this recipe – if using an oven, heat it to 200ºC, gas mark 6. Brush the tortillas with oil on both sides, then either put in an air fryer basket or on a baking tray. Scrunch up a ring of foil and put on top of the tortillas to weigh them down. Cook in the air fryer at 170ºC for 5 minutes or in the preheated oven for 5-10 minutes, until crisp and golden brown on both sides.
Meanwhile, pat the tuna dry and brush with about 2 tbsp of oil, then season all over. Set a large nonstick frying pan over a medium-high heat and, once hot, sear the tuna for 30 seconds on each side until the fish is opaque, pushing it down so it cooks evenly. Drizzle with a little oil and finish with a squeeze of lime juice. Set aside in the fridge to firm up while you cook the corn.
Put the same pan back on a medium-high heat. Brush each cob with a little oil and season with salt. Cook for 8-10 minutes, turning occasionally, until charred and cooked on all sides.
While the corn is cooking, put the salad onions in a large bowl with 1 tbsp soured cream, the chopped coriander, lime zest and juice, and the Mexican Style Seasoning. Mix well. Once the corn is cooked, transfer to a chopping board and slice the corn away from the cob. Add the kernels to the bowl and toss everything together until well combined; season. Make the chipotle cream by mixing the chipotle paste and remaining soured cream and set aside.
Remove the tuna from the fridge, then slice against the grain into thin strips. Serve the tostadas topped with the chipotle cream, salsa, tuna, jalapeño, coriander leaves, a sprinkle of Mexican Style Seasoning and a big squeeze of lime. Enjoy with as much hot sauce as you like.

Cook’s tip

Leftovers love

The charred sweetcorn salsa is an excellent side dish on its own. Double or even triple the recipe and serve in a big bowl with lime wedges and hot sauce on the side.

Typical values per serving when made using specific products in recipe