A world-class modern Mexican starter featuring cured bluefin tuna on a black masa tostada with burnt avocado mousse, Oscietra caviar, smoked habanero oil, compressed strawberry and tomatillo pearls, hoja santa oil, and mezcal vapor.

Serves 4

Ingredients:

• 300 g – Sushi-grade bluefin tuna (diced)
• 250 g – Heirloom blue corn masa
• 1 tbsp – Squid ink
• For frying – Duck fat
• 3 ripe – Avocados
• 1 – Charred jalapeño
• 2 tbsp – Crème fraîche
• 2 tbsp – Yuzu juice
• 2 tbsp – Finger lime pearls
• 1 tbsp – White soy sauce
• 2 – Habaneros
• 150 ml – Grapeseed oil
• 2 cloves – Garlic confit
• 6 – Green strawberries
• 4 – Tomatillos
• 100 ml – Champagne vinegar
• 200 g – Chicken skin
• 1 tbsp – Tajín seasoning
• 50 g – Oscietra caviar
• 6 – Hoja santa leaves
• For garnish – Micro cilantro
• For garnish – Edible flowers
• 100 ml – Mezcal

Speciality Items:

• Ceramic Grill Need it? Click here to start cooking
• Smoking Cloche Need it? Click here to start cooking
• Induction System Need it? Click here to start cooking
• Rotavapor System Need it? Click here to start cooking
• Chamber Vacuum Sealer Need it? Click here to start cooking
• Plating Tweezers Need it? Click here to start cooking
• Edible Flowers Need it? Click here to start cooking

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Steps:

1. Dice the bluefin tuna into precise cubes and season lightly with white soy, yuzu juice, lime zest, and sea salt.
2. Fold finger lime pearls into the tuna and refrigerate for 10 minutes.
3. Mix blue corn masa with squid ink and water until smooth.
4. Press masa into ultra-thin rounds and cook lightly on cast iron.
5. Flash fry the tostadas in duck fat until blistered and crisp.
6. Char avocados directly over flame until blackened and smoky.
7. Blend avocado flesh with crème fraîche, charred jalapeño, lime juice, and smoked salt into a silky mousse.
8. Smoke habaneros over hardwood embers and blend with grapeseed oil and garlic confit.
9. Vacuum seal strawberries and tomatillos with champagne vinegar and coriander seed to compress and pickle them.
10. Bake chicken skin between sheet trays until deeply crisp, then pulverize with Tajín into chicharrón dust.
11. Blend hoja santa leaves with warm oil and strain until vivid green.
12. Arrange the black tostada off-center on a matte plate and pipe burnt avocado mousse asymmetrically.
13. Top with cured bluefin tuna and a quenelle of Oscietra caviar.
14. Add compressed strawberry and tomatillo pieces around the plate.
15. Dot smoked habanero oil and dust lightly with chicken skin chicharrón powder.
16. Finish with micro cilantro, edible flowers, hoja santa oil, and serve beneath a mezcal smoke cloche tableside.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done