5 tbsp Japanese mayonnaise (slightly tangier than Western-style mayo)
5 tbsp sour cream
1 tbsp wasabi paste
A couple of drops of lemon juice
Pinch of salt
For the tostadas
2 flour tortillas
2 tbsp olive oil
Sea salt flakes
½ pink grapefruit
150g sushi tuna
½ avocado cut into cubes
2 tbsp red onion – diced
4 tsp fish roe
½ red chilli – deseeded and chopped
Coriander leaves
1 tsp toasted white sesame seeds
Instructions
Wash coriander, dry, and chop. Heat it with the sunflower oil over a low heat until wilted.
Place pan in a bowl of iced water and, once cool, blend in a food processor until smooth.
Move processed coriander into a bowl and leave in the fridge for 2 hours.
In a bowl, whisk together the wasabi cream ingredients, adding more to taste.
Pre-heat the oven to 200C/400F and line non-stick baking parchment around a tray. Prick the tortillas, brush with oil, and sprinkle with salt before cutting them into quarters and baking them for 3 minutes on both sides.
Remove the flesh from the grapefruit and set aside.
When the tortillas are ready, cut the tuna into small chunks.
Spoon half of the wasabi cream over the tortillas and arrange the tuna pieces on top. Add the remaining wasabi cream to the top.
Place the grapefruit pieces, avocado cubes, red onion, fish roe, and chili over the top of the tortilla and drizzle the coriander oil on it.
Finish with sea salt flakes and the toasted sesame seeds.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/5-brazilian-fusion-dishes-try-home/