Tuna tostada with mango salsa

Ingredients:

200g raw tuna, sushi grade — from your local fish shop

Fried stuff:

Corn tortillas

Vegetable oil, about 1 cup

1 white onion, sliced thin

Mango salsa:

1 mango cheek, or half a mango, diced

1 watermelon radish, diced

juice of 1/2 a lime

handful of cilantro/coriander, chopped

Guacamole:

1 avocado

juice of 1 lime

handful of cilantro, coriander, chopped

pinch of salt

Garnishes:

microgreens

1 jalapeno, sliced

Method:

In a small pot (big enough to fit a tortilla laying flat), pour in about 1 cup of vegetable oil and bring to a high heat. Drop one tortilla in and allow to fry on each side for one minute each or until bubbly and golden. Once golden on both sides, lay flat on a cooling rack or a paper towel lined plate and sprinkle with salt.

Using the same oil, drop in onions and fry until they’re lightly golden brown. Drain off excess oil and add to a paper towel lined plate and sprinkle with salt.

Combine the ingredients for the mango salsa in a small mixing bowl and mix to combine.

Mix together guacamole ingredients in a small bowl until combined.

Slice tuna into thin pieces, using the sharpest knife in your drawer.

Assemble with a tostada, guacamole, tuna, mango salsa, jalapenos, fried onions and microgreens. Enjoy!