Tuna Tostadas

Dry-roast 150g Roma tomatoes, 80g onion, and 15g Serrano chile on a hot skillet until skins are charred and blistered.

Blend the charred vegetables with 20g cilantro, 5g salt, 2g pepper, and the juice of 120g lime until smooth.

Drain 400g tuna in water and combine it thoroughly with the prepared sauce in a mixing bowl.