Ingredients: #
- Diced poke tuna
- 8 Limes
- Soy Sauce
- Magui Juice
- Worcestershire sauce
- 1-2 Leeks
- Sriracha Mayo
- Tostadas
- (optional) Avocado
Instructions #
We will start by preparing a seafood black sauce popular in coastal mexico (sinaloa). The instructions are not very reliable but follow a general rule. We start by squeezing the 8 limes into a container. Into this container you’ll slowly add soy sauce until the mix is a dark brown color. Then a tablespoon of Worcestershire sauce and a teaspoon of Magui juice. The dominant flavors should be lime and then soy sauce in that order. Set aside. (Optional: You can set aside a bit of this sauce and marinate some diced poke tuna for extra flavor)
Chop the white part of the leek in thin long slices. Heat up oil (I do a medium heat) in a small pan and fry the chopped leak until it’s golden brown. Be careful, it burns very quickly.
(Optional: Dice avocado in cubes the size of your tuna)
In a bowl, lightly coat your diced poke tuna in sriracha mayo. Just a very light glaze. With this all left is assembly.
Assembly and plating instructions #
Get your Tostada and smear some sriracha mayo on it to act as glue. Place in this order the tuna (and avocado), a generous amount of fried leek, then pour about a spoonful of your seafood black sauce on top trying to get most of it soaked.
Personally, I like breaking the tostada in smaller parts to make it look more fancy. It’s also easier to carry and eat without it falling apart.