Matteo’s Recipes- Tuna Tostada

There is the sea. There is the wind. And there is the tuna.

Fresh. Red. Cold like the blade of a knife. You find it early. You find it from the boat of a man who does not speak unless he must. That is the kind of fish you need.

You slice it thin. Very thin. Like paper from the old letters of a woman who left. You set it aside. Quiet now.

Now the ponzu. It must bite but kiss also. Like a woman from Veracruz. You take one orange, one lime and the juice of one yellow lemon. You add a spoon of soy. You add a half spoon of sesame oil. You grate ginger. You crush garlic. You stir until it tastes like salt air and longing.

The tostada must be crisp. You fry the tortilla in oil until it is golden like the sun on your back at the hour when the day goes quiet. Drain it. Salt it. Do not talk. Just move.

Place the tuna slices on the tostada. One by one like memories. No rush. Spoon the ponzu over the top. Let it run. Let it touch everything.

You finish with avocado. A few slices. Green and soft like the hills of Liguria. Add a few thin slivers of red onion. Maybe a jalapeño if you feel brave.

Eat it under the sky. Eat it with a cold drink. Eat it before you start thinking again.

That is the recipe.

Tuna Tostada with Citrus Ponzu (Serves 4)

Ingredients:

• 250g (9 oz) sashimi-grade tuna loin

• 4 corn tortillas

• Vegetable oil for frying

• Sea salt to taste

• 1 ripe avocado, thinly sliced

• 1/4 small red onion, thinly sliced

• 1 fresh jalapeño, thinly sliced (optional)

Citrus Ponzu Sauce:

• Juice of 1 orange (about 60 ml / 4 tbsp)

• Juice of 1 lime (about 30 ml / 2 tbsp)

• Juice of 1 yellow lemon (about 30 ml / 2 tbsp)

• 1 tbsp soy sauce

• 1/2 tbsp toasted sesame oil

• 1 tsp finely grated fresh ginger

• 1 small garlic clove, finely minced

Instructions:

1. Prepare the ponzu: In a bowl, whisk together citrus juices, soy sauce, sesame oil, ginger, and garlic. Set aside.

2. Fry the tortillas: Heat oil in a skillet over medium-high. Fry each tortilla until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with sea salt.

3. Slice the tuna: Using a very sharp knife, slice the tuna into thin sashimi-style slices.

4. Assemble the tostadas: Lay tuna slices over each crisp tortilla. Drizzle with ponzu sauce.

5. Garnish: Add slices of avocado, red onion, and jalapeño to taste.

6. Serve immediately, preferably with a chilled white wine or crisp lager.