We are sharing a seafood recipe from the Flor de Canela menu this month. Mexican ingredients and a touch of the Far East combine to create a delicious fusion of flavors.  The freshest tuna from the Pacific is served on crisp corn tostadas with a creamy avocado sauce and soy sauce vinaigrette.

Tuna Tostadas

  • 500g fresh tuna
  • 1 packet of tostadas
  • 100g green tomatillo
  • 300g tomatoes
  • 300g avocado
  • 1 lima
  • 2 limes
  • 250ml whipping cream
  • 225ml soy sauce
  • 150ml olive oil
  • Salt and pepper to taste
  • Radishes


Dice the raw tuna in one-centimeter cubes and set aside. Chop the tomato and tomatillo into a similar size.
To make the avocado cream sauce: Blend the avocado, cream, the juice of two limes and the lima and 50 milliliters of olive oil. Season with salt and pepper.
To make the soy sauce vinaigrette:  Put the soy sauce in a bowl and whisk in the olive oil. Then add the tuna, chopped tomato and the tomatillo and mix. Check seasoning.
Place on the tostadas and top with drops of the avocado cream and garnish with sliced radishes.

Buen provecho!

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