Auyama Arepa Tostadas with Ají Dulce Tuna, Roasted Avocado and Red Onion Salad

Instructions

1. 1

   1. Cook the auyama in boiling water until very tender, about 10 to 12 minutes. Drain well and mash into a smooth purée while still warm.

2. 2

   2. In a bowl, mix the auyama purée with the pre-cooked cornmeal, warm water, and 4 g (3/4 tsp) salt. Let rest for 5 minutes, then knead until you have a soft, non-sticky dough; add a little more water if needed.

3. 3

   3. Divide the dough into 8 portions and shape into small, thin arepas about 3 to 3 1/2 inches wide. Heat a skillet or griddle over medium heat with 15 ml (1 tbsp) oil and cook the arepas for 4 to 5 minutes per side, until cooked through and golden.

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   4. Preheat the oven to 220 °C / 425 °F. Place the cooked arepas on a tray, lightly brush them with a little oil, and bake for 8 minutes, turning halfway through, so the edges become crisp.

5. 5

   5. Meanwhile, season the tuna with 2 g (1/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice.

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   6. Heat 15 ml (1 tbsp) oil in a skillet over medium heat. Sauté the white onion, garlic, and ají dulce for 3 to 4 minutes, until fragrant and softened.

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   7. Add the seasoned tuna to the sofrito and cook for 2 to 3 minutes, stirring, until it just changes color and stays juicy. Remove from the heat so it does not dry out.

8. 8

   8. Combine the red onion with the cilantro, the remaining 30 ml (2 tbsp) lime juice, and 2 g (1/4 tsp) salt. Let it rest for 5 minutes so it softens slightly.

9. 9

   9. Heat a grill pan or skillet over medium-high heat. Brush the avocado wedges with a little of the remaining oil and sear for 1 minute per side, just until lightly marked.

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    10. To serve, top each arepa tostada with a portion of the ají dulce tuna, add roasted avocado, finish with the red onion salad, and sprinkle crumbled llanero-style cheese over the top.

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    11. Serve immediately to keep the contrast between the crisp arepa, the warm tuna, and the fresh toppings.