Tostada with tuna

Ingredients

4 corn tortillas
1 sweet potato
400 g tuna, fresh
100 g basmati rice, cooked
100 g Bresc chunky tomato salsa
100 g red cabbage, finely chopped
10 g Bresc garlic puree superior
10 g lecithin
100 ml liquid from Bresc cherry tomatoes garlic lemongrass
100 ml manufacturing cream
1 head little gem
0.5 fennel bulb, finely chopped
0.5 lemon, juice
0.5 lemon, zest
salt and pepper

Preparation method

Marinate the red cabbage and fennel with the garlic, lemon zest and the liquid from the cherry tomatoes. Season with salt and pepper. Grill the tuna to create a diamond pattern, but make sure the fish is still red. Cut out 12 rings from the 4 corn tortillas. Boil the rice. Deep-fry the rings of tortilla and allow them to cool on a piece of kitchen paper. Cut the sweet potato into thin slices and deep-fry them at 140 °C, then sprinkle salt on the sweet potato crisps. Arrange the little gem on the corn tortillas, followed by the cabbage mixture and half the salsa. Boil the cream and add the remaining salsa and lecithin; make a foam with a stick mixer. Place the tuna on the beds of little gem and red cabbage. Garnish with quenelles of rice, the foam, the potato crisps and cress.