Mexican street food is very popular these days – it combines ancient traditional elements with modern flavours, ingredients and presentation.

You will need:
1 large tuna steak (350-400g)
2 tablespoons of smoked paprika
2 corn on the cob
1 lime
Chilli oil
Coriander leaves and dried chilli flakes to decorate
150g masa harina
Large pinch salt
1 teaspoon of smoked paprika
1 tablespoon of dried oregano
100-150ml cold water
1 tbsp rapeseed oil
1 large bunch of coriander
1 green chilli
1 lime
50-70ml avocado oil
Large pinch of salt

Serves 2


Get the flour ready in a bowl
Mix your water and oil in a separate beaker
Add the smoked paprika, salt and dried oregano, then pour in the liquids and combine
Add more water, in small amounts, until the whole thing comes together
Bring together into small balls, squeezing them tightly together with your hands
Leave these to rest in the fridge for 30 minutes or so


Zest and juice the lime, then add the chilli, plus a hefty pinch of salt and generous amount of avocado oil
Put through the blender until it is completely smooth, adding more oil if necessary


We’ll need a decent amount of oil for this, and a properly hot pan
Get a bowl ready with more smoked paprika and roll the tuna steak in it until thoroughly coated
Make sure you also salt it thoroughly
Get into the pan and fry each side for around a minute, starting with the salted side
Once they’re ready, leave to cool


Get a griddle pan going on a high heat
Rub the corn with oil
Then season with salt
They should only need six or seven minutes, depending on the temperature of the pan
Don’t worry about cooking them perfectly evenly – griddling is all about creating contrast between areas exposed to direct conductive heat and those exposed only to radial heat, so they cook differently
Once all the sides have heated through, remove from the pan
We recommend squeezing another lime over them, adding a lovely fresh acidity to the sweetness of the toasted kernels
Use a sharp kitchen knife the slice them away from the cob, cutting as close as possible without getting into the tough, fibrous cob itself

To roll and cook the tortillas:

Get a rolling pin and two sections of baking paper, then roll the balls of dough out between them
Once you have a flat and even circular shape, use a cookie cutter to cut out a perfect circle, then remove carefully with a serving spatula
Add a little bit of oil to a frying pan and spread it across the surface with a paper towel
Then get it going on a high heat
Once it’s nice and hot, then carefully add the tortillas
They’ll need about two to two-and-a-half minutes on the first side, then about a minute on the second side to finish them off
Look for a general golden browning, with small areas of darker brown where they are starting to burn
Assemble tostadas, tuna and corn, drizzle with the mojo and decorate with coriander, chilli and chilli oil