Tuna Tostaditos
The kind of canapé that makes you look wildly impressive, with minimal actual effort.
A crispy base, a zesty hit of tuna, and just enough garnish to make people think you know what you’re doing. They're quick to prep, easy to plate, and guaranteed to vanish in minutes. Fancy without the faff.
Ingredients:
Thousand Apologies hot sauce (we used the Davidson Plum x Habanero)
Small tostaditos (tortilla rounds)
Avo Cream
1 ripe avocado
2 tbsp mayo
Juice of 1 lime
A handful of fresh coriander leaves, chopped
A handful of mint leaves Salt and pepper, to taste
2 tbsp mayo
Juice of 1 lime
A handful of fresh coriander leaves, chopped
A handful of mint leaves Salt and pepper, to taste
Tuna Mixture
200g sashimi-grade tuna, diced
½ grapefruit, diced (pith and white parts removed), plus 2 tbsp juice
¼ small red onion, finely sliced
¼ teaspoon ground cumin
Salt and pepper, to taste
½ grapefruit, diced (pith and white parts removed), plus 2 tbsp juice
¼ small red onion, finely sliced
¼ teaspoon ground cumin
Salt and pepper, to taste
Garnish
Fresh red chilli, deseeded and thinly sliced, for garnish
Lime wedges, for garnish
Grapefruit rind, thinly sliced, for garnish
Lime wedges, for garnish
Grapefruit rind, thinly sliced, for garnish
Makes approx. 20
Method:
- Make the Avocado Cream: In a blender, mix the avocado, yogurt, lime juice, 2 tbsp coriander, salt, and pepper until smooth and creamy.
- Prepare the Tuna Mixture: In a bowl, combine the diced tuna, diced grapefruit, finely sliced onion, ½ the mint leaves and remainder of chopped coriander. Dress with 2 tablespoons of grapefruit juice, a dash of hot sauce, ¼ teaspoon of cumin, salt, and pepper. Mix well.
- Assemble the Tostaditos: On each tostadito, add a dollop of the avocado cream. Top with a spoonful of the tuna mixture.
- Garnish and Serve: Garnish with slices of red chilli, slivers of grapefruit and mint rind. Serve immediately.
Collab with Kip and Co & Photography by Madeline Burke
