If you’re looking for a quick and vibrant appetizer or a light meal, these ahi tuna tostadas are a perfect choice! Packed with Mexican flavors, they can be whipped up in just 30 minutes and are completely gluten-free. Let’s dive into how to create this culinary delight!

Inspired by my favorite tostadas from Contramar, a fantastic restaurant in Mexico City, I’ve made it my mission to replicate that delicious experience at home! The fresh ahi tuna is marinated in a zingy ponzu sauce and elevated with salsa macha, bringing heat and flavor to every bite. Crisp cucumber and radishes add delightful crunch, while creamy avocado rounds out the dish beautifully.

What makes these tostadas special is the base: crisp tostada shells, made effortlessly from leftover corn tortillas. Lathered with smoky chipotle mayo (or mashed avocado for a lighter touch), they’re the perfect platform for the heavenly marinated tuna. Top with avocado slices and fresh microgreens, and you’re ready to impress!

Tuna Tostada Recipe Ingredients

• Ahi Tuna: Opt for sushi-grade ahi tuna, either fresh or frozen.
• Sesame Oil: Adds richness that pairs wonderfully with the spices and citrus.
• Salsa Macha: A spicy chili oil that you can make at home or buy ready-made.
• Soy Sauce: Regular or gluten-free liquid aminos work well.
• Freshly Squeezed Orange Juice: Avoid lime juice in the marinade to keep the tuna’s color and texture intact.
• Cucumbers and Radishes: Provide a refreshing, crunchy texture.
• Cilantro and Green Onions: Add a burst of fresh aroma and flavor.
• Avocado: Creamy, cool, and delightful.
• Tostada Shells: Can be store-bought or homemade.
• To Serve: Chipotle mayo or mashed avocado, lime wedges, and microgreens.

Variations

• Mayo-Free: Swap out chipotle mayo for mashed avocado seasoned with salt, lime, and garlic.
• Gluten-Free: Use gluten-free liquid aminos instead of soy sauce and opt for corn or cassava tortillas.

How to Make Tuna Tostadas

1. Prep the Ahi Tuna

   Begin by gently patting the fresh ahi tuna dry. Cut it into cubes measuring about ½ to ¾ inches and place them in a medium bowl.

2. Toss with Marinade

   Add sesame oil and salsa macha to the bowl, folding gently to coat the tuna evenly. Next, mix in the soy sauce, orange juice, sliced cucumbers, radishes, cilantro, and green onions.

3. Season to Taste

   Give the mixture a taste and adjust the seasoning by adding more salt or salsa macha to increase the heat levels.

4. Assemble

   Spread chipotle mayo on each tostada shell, then generously spoon the ahi mixture on top. Finish with a slice of avocado and a sprinkle of microgreens. Serve immediately with lime wedges and utensils!

Chef’s Tips

1. Dice Uniformly: Use a sharp knife for clean cuts on tuna. For best results, chill the tuna in the freezer for 30 minutes to firm it.
2. Delay Lime Juice: Adding lime juice too early can discolor the tuna. Coat it with oil first and add lime juice right before serving.
3. Serve Immediately: To maintain the crispiness of the tostadas, enjoy them fresh after assembly.

Storage

For optimum flavor and texture, enjoy these tostadas the same day they are prepared. However, if needed, store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

While these tostadas are delicious as is, try serving the ahi mixture over jasmine or sushi rice for a poke bowl feel. Alternatively, scoop everything into lettuce wraps or serve it over a bed of fresh greens!

FAQs