Wild marinated Western Australian octopus tostada

Prep time 15 mins
Cooking Time 0 mins
Serves 4
  • 1 jar MSC certified sustainable Marinated Fremantle octopus (look for the blue fish tick)
  • 1 Loaf Fresh Sourdough
  • Fresh chives – Finely chopped
  • Lemon Zest

Tahini Bread sauce

  • ½ cup Crème fraîche
  • 2 tbsp tahini
  • 1 tbsp sesame oil
  • Juice of ½ lemon
  • ½ garlic clove
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Cut several medium sized slices of fresh sourdough and toast until golden brown.
  2. Slice into even rectangles and set aside the crust.
  3. Take the crust of two slices, and place into a bowl with the lemon juice, crème fraiche, sesame oil, garlic clove and tahini. Let it soak until the bread is soft and then blitz with a stick blender. Pass through a sieve and season with salt, pepper and extra lemon juice if need be. Put into a piping bag.
  4. Cut the tip off the piping bag and evenly pipe your bread and garlic sauce over the tostada
  5. Take your MSC certified sustainable octopus, strain off the liquid and arrange a couple of pieces over the dressing
  6. Garnish with chives, a little zest of lemon and serve with a cheek of fresh lemon.

Ingredients

Method

  • 1 jar MSC certified sustainable Marinated Fremantle octopus (look for the blue fish tick)
  • 1 Loaf Fresh Sourdough
  • Fresh chives – Finely chopped
  • Lemon Zest

Tahini Bread sauce

  • ½ cup Crème fraîche
  • 2 tbsp tahini
  • 1 tbsp sesame oil
  • Juice of ½ lemon
  • ½ garlic clove
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Cut several medium sized slices of fresh sourdough and toast until golden brown.
  2. Slice into even rectangles and set aside the crust.
  3. Take the crust of two slices, and place into a bowl with the lemon juice, crème fraiche, sesame oil, garlic clove and tahini. Let it soak until the bread is soft and then blitz with a stick blender. Pass through a sieve and season with salt, pepper and extra lemon juice if need be. Put into a piping bag.
  4. Cut the tip off the piping bag and evenly pipe your bread and garlic sauce over the tostada
  5. Take your MSC certified sustainable octopus, strain off the liquid and arrange a couple of pieces over the dressing
  6. Garnish with chives, a little zest of lemon and serve with a cheek of fresh lemon.
Your guide to sustainable seafood

Your guide to sustainable seafood

Find out where to buy, what to look for and the questions to ask.

Learn more
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}