Florida Tuna & Mango Tostada

servings 4

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Ingredients

1 pound Florida tuna loin (sushi-grade), cut into even portions for cooking

1 Florida mango, peeled and julienned (cut into thin matchsticks)

½ Florida sweet red bell pepper, julienned (cut into thin matchsticks)

¼ cup fresh cilantro, leaves pulled

1 lime, juiced

1 ½ tablespoons Latin seasoning or taco seasoning blend

1 tablespoon olive oil

1 tablespoon jalapeno chili, seeds removed and chopped fine

¼ cup scallion, sliced thin

Latin hot sauce (Valentina, Tapatio, Cholula, etc..) to taste

4 to 6 crispy tostada shells

Sea salt and fresh ground pepper, to taste

Preparation

Preheat a large sauté pan over medium–high heat and add 1 tablespoon of olive oil. Generously season all sides of the tuna loin with half of the Latin or taco seasoning blend. Carefully place onto pan. Sear the tuna loin on all sides for no longer than 20 seconds on each side. The goal is to have a crispy sear on the outside and rare on the inside. Carefully remove the tuna from the pan and place it on a plate with a paper towel. Let rest in the refrigerator for 15 minutes before slicing.

In a small mixing bowl, combine the mango, sweet pepper, cilantro, 1 teaspoon Latin or taco seasoning blend, jalapeno, lime juice and scallion. Mix ingredients to combine. Taste and adjust seasoning with sea salt and fresh ground pepper.

To assemble, carefully slice the tuna with a sharp knife. Place an even amount of the mango mixture on top of each crispy tostada, saving about ⅓ back to garnish with. Top each tostada with an even amount of the spiced, seared and sliced tuna. Garnish the top with the reserved ⅓ of the mango mixture. Serve immediately with the Latin hot sauce.

Florida Tuna & Mango Tostada

Ingredients

Preparation

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