Prep time
15 mins
Cooking Time
0 mins
Serves
4
Ingredients
- 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
Method
- Cut several medium sized slices of fresh sourdough and toast until golden brown.
- Slice into even rectangles and set aside the crust.
- 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.
- Cut the tip off the piping bag and evenly pipe your bread and garlic sauce over the tostada
- Take your MSC certified sustainable octopus, strain off the liquid and arrange a couple of pieces over the dressing
- Garnish with chives, a little zest of lemon and serve with a cheek of fresh lemon.
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