Recipe 15 ➺ Toby Wilson
Tuna and Lao Gan Ma Sashimi Tostadas
Toby Wilson is an accidental taco chef. After travelling North America in 2015, he noticed the chasmic difference between the Mexican food on offer in LA, Texas and Mexico and what was on offer back home in Australia. He opened Ghostboy in 2016, intending to be a three-month pop-up, but fell in love with cooking tacos and has gone on to open some of Sydney’s most recognisable Mexican restaurants and is currently head chef and owner of Chippendale's Ricos Tacos.
Ingredients & Method
INGREDIENTS
3 corn tortillas
Vegetable oil for frying
50g Kewpie mayo
1 jar of Lao Gan Ma or crisp chilli
80g sashimi-grade tuna
60g daikon radish
Half a bunch of finely cut chives
1 lime
3 corn tortillas
Vegetable oil for frying
50g Kewpie mayo
1 jar of Lao Gan Ma or crisp chilli
80g sashimi-grade tuna
60g daikon radish
Half a bunch of finely cut chives
1 lime
METHOD
Tostada: Add enough vegetable (or other neutral oil) into a saucepan and heat on medium high. Fry corn tortillas one by one until they are crisp and no longer bubbling in the oil. Set aside on wire rack or plate lined with paper towel
Lao Gan Ma mayo: Mix Kewpie mayo with 8g of oil from your lao gan ma or crisp chilli.
Tuna ceviche: Cut tuna into small cubes. Squeeze half a lime over onto cubes and mix in a heaped teaspoon of Lao Gan Ma.
Radish: Grate the daikon radish using the finest part of a box grater or a microplane.
Assembly: Smear Lao Gan Ma mayo onto a tostada, top with tuna ceviche mix and a teaspoon of grated daikon and shower with chopped chives.
Tostada: Add enough vegetable (or other neutral oil) into a saucepan and heat on medium high. Fry corn tortillas one by one until they are crisp and no longer bubbling in the oil. Set aside on wire rack or plate lined with paper towel
Lao Gan Ma mayo: Mix Kewpie mayo with 8g of oil from your lao gan ma or crisp chilli.
Tuna ceviche: Cut tuna into small cubes. Squeeze half a lime over onto cubes and mix in a heaped teaspoon of Lao Gan Ma.
Radish: Grate the daikon radish using the finest part of a box grater or a microplane.
Assembly: Smear Lao Gan Ma mayo onto a tostada, top with tuna ceviche mix and a teaspoon of grated daikon and shower with chopped chives.