Tuna Tostadaswith Fire‑Roasted Tomatillo Salsa

Cube the 250 g of sushi‑grade tuna, place it in a bowl, cover, and refrigerate until ready to assemble.

Preheat a grill or broiler to high heat. Roast the tomatillos, jalapeños, spring onion, white onion, and garlic on the grill, turning occasionally, until the skins are charred and the vegetables are softened, about 8–10 minutes.

Transfer the roasted vegetables to a blender. Add the sliced avocado, lime juice, a drizzle of olive oil, sea salt, black pepper, and the chopped coriander. Blend until smooth, taste, and adjust seasoning as needed.

Thinly slice the shallots. Heat a small amount of oil in a skillet over medium‑high heat and fry the shallots until golden and crisp, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and season with a pinch of salt.

Heat oil in a deep pan to 325°F (325°F). Fry each corn tortilla for 30–45 seconds per side until crisp and lightly golden. Drain on paper towels and lightly season with salt.

In a mixing bowl, toss the chilled tuna cubes with a splash of ponzu, a drizzle of olive oil, the chopped chives, and lime zest. Mix gently until the tuna is evenly coated.

To assemble each tostada, spread a generous spoonful of the tomatillo‑avocado salsa on a fried tortilla, add both roasted and raw pieces of spring onion, place a heap of the dressed tuna on top, sprinkle with black and white sesame seeds, scatter the crispy shallots, and finish with additional sliced spring onion if desired.

Finish each tostada with a squeeze of fresh lime juice, serve immediately, and enjoy while the tortillas are still crisp.