Charred corn, chipotle crema & seared tuna tostadas

Charred corn, chipotle cream & seared tuna tostadas

Name: Charred corn, chipotle cream & 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)

Charring sweetcorn adds an irresistible smokiness to this dish. As tostadas are hard to find, toasting tortilla wraps is a great workaround. Waitrose cook Charmaine Katz slathers them in chipotle cream, then piles them high with corn salsa, seared tuna and hot sauce. Follow Charmaine on Instagram.

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High protein1 of your 5 a day

Serves2
CourseDinner
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

Preheat the oven to 200ºC, gas mark 6. Brush the tortillas with oil on both sides, then lay out on a baking tray and cook in the preheated oven for 5-10 minutes, until crisp and golden brown on both sides.
Meanwhile, pat the tuna dry with clean kitchen paper, brush with about 2 tbsp oil, then season all over. Set a largenonstick frying pan over a medium-high heat and, once hot, sear the fish for 30 seconds each side, pushing down so it cooks evenly. Remove from the heat, drizzle with a little oil and squeeze over some lime juice. Set aside in the fridge to firm up.
Put the 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.
Meanwhile, put the salad onions into a large bowl with 1 tbsp soured cream, the chopped coriander, lime zest and remaining juice and 1 tsp Mexican-style seasoning. Mix well. Transfer the cooked corn to a chopping board and slice the kernels from the cob. Add to the bowl and toss everything together until well combined. Season. Mix the chipotle paste and remaining soured cream together in a small bowl, then set aside.
Remove the tuna from the fridge and slice against the grain into thin strips. Top the tostadas with the chipotle cream, salsa, tuna, jalapeño, coriander leaves, a sprinkle of Mexican-style seasoning and a squeeze of lime juice, then serve, with as much hot sauce as you like.

Cook’s tip

You can use an air fryer for this. Brush with the oil as before, then lay out in the air fryer basket, scrunch a ring of foil on top to weigh them down and cook at 170ºC for 5 minutes. Contibue from step 2.

Typical values per serving when made using specific products in recipe