These tuna tostadas are bursting with Mexican flavor! Easy to make in 30 minutes, they make a great appetizer or light meal. Gluten-free.
My favorite tuna tostadas are at Contramar, a wonderful restaurant in Mexico City. I loved them from the first bite and have been experimenting with my own versions ever since!
Ahi tuna is marinated in a simple ponzu sauce, with a spoonful of salsa macha (similar to chili crisp) to pump up the heat and flavor. Cucumber and radishes add crunchy texture and avocado rounds it all out.
Crisp tostada shells can be made with leftover corn tortillas, and they are lathered with chipotle mayo before adding the marinated ahi, holding it all in place. You can use mashed avocado instead of chipotle mayo if you like, but I love the smoky flavor it brings. Add avocado and microgreens on top, and you are good to go.
Tuna Tostada Recipe Ingredients
- Ahi tuna: Use sushi-grade ahi tuna. It usually comes frozen or purchase ahi saku block from Asian markets or a sushi restaurant. Of course, if you have access to fresh, use it!
- Sesame oil: Adds richness and depth, contrasting nicely to the spice and citrus in the marinade.
- Salsa macha: Or sub with chili crisp. You can buy chili crisp at Trader Joe’s! Or see notes for more options.
- Soy sauce: Or gluten-free liquid aminos.
- Orange juice: Use freshly squeezed orange juice. Tip: Lime juice can discolor the ahi tuna and result in an unpleasant texture. You can add lime zest to the marinade, but wait to squeeze the lime until you are about to eat it.
- Cucumbers and radishes: For a cool crisp and crunchy texture.
- Cilantro and green onions: Adds fresh, herbal flavor with a hint of aromatic taste.
- Avocado: Cool and refreshing, while adding soft, creamy texture.
- Tostada Shells: Use store-bought tostada shells or see notes for homemade.
- For serving: Chipotle mayo (or mashed avocado with salt, lime, and garlic powder), lime wedges, and microgreens.
Variations
- Mayo-free: Instead of chipotle mayo, serve the tostadas with mashed avocado seasoned with salt, lime, and garlic powder.
- Gluten-free: Use gluten-free liquid aminos instead of soy sauce and use corn or cassava tortillas.
How to Make Tuna Tostadas
1. Prep the ahi tuna. Gently pat the fresh ahi tuna dry, then cut into 1/2 – 3/4-inch cubes, and place in a medium bowl.
2. Toss with marinade. Add sesame oil and salsa macha to the bowl and fold gently with the tuna to coat. Add soy sauce, orange juice, thin slices of cucumbers and radishes, cilantro, and green onions. Fold again to combine.
3. Season to taste. Taste and adjust for salt and salsa macha. Add more for spicy tuna tostadas!
4. Assemble. Spread chipotle mayo onto a tostada, then spoon the ahi tuna mixture over the top. Garnish with a slice of avocado and microgreens. Serve immediately with a lime wedge and a knife and fork.
Chef’s Tips
- Dice ingredients uniformly. Use a sharp knife to cut the tuna flesh cleanly, preserving texture and presentation. It is easiest when the tuna is very cold. You can place the tuna in the freezer for 30 minutes to firm it up a bit.
- Wait to add lime juice. The acid in lime juice will discolor the tuna and give it an odd texture when added directly to the tuna. Always coat it in a bit of oil before adding lime juice, and I usually wait until serving.
- Serve immediately after assembling to keep the tostadas crisp and the tuna fresh.
Storage
While this recipe is best enjoyed the day it is made, you can store leftovers in the refrigerator in an airtight container for up to 3 days.
Serving Suggestions
We love this served as a tostada, but for other ways to serve this, try it over jasmine rice or sushi rice like a poke bowl! Or scoop all of the components into lettuce wraps, make tacos, or serve over a bed of dressed greens.
FAQs
Tostada means “toast” in Spanish, and tostadas refer to tortillas that are fried or baked until crisp.
While you can pick it up with your hands, using a fork and knife makes it easier to eat and less messy!
Enjoy this easy tuna tostadas recipe, and please leave your comments and rating below!
More Mexican Recipes to Try!
Tuna Tostadas (Tostadas de Atún)
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4 cups
- Category: appetizer, low-carb, Mexican cuisine, Fish recipes,
- Method: Mixed
- Cuisine: mexican
- Diet: Gluten Free
Description
These ahi tuna tostadas are bursting with Mexican flavor! Easy to make in 30 minutes, they make a great appetizer or light meal. Gluten-free.
Ingredients
- 12–16 ounces of sushi-grade ahi tuna
- 1 tablespoon sesame oil
- 1 1/2 tablespoons salsa macha (or chili crisp) *see notes for more substitutions.
- 3 tablespoons soy sauce or gluten-free liquid aminos
- 2 tablespoons fresh orange juice
- 1 cup cucumbers, sliced
- 1/2 cup radishes, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1 large avocado, sliced
- salt to taste
- 6–8 tostada shells (see notes)
- optional additions- finely chopped jalapeno, teaspoon grated ginger, pickled red onion
Serve with chipotle mayo, lime wedge, and microgreens
Instructions
- Make Salsa Macha if using. You can do this ahead.
- Pat ahi tuna dry and cut into small ½-¾ inch cubes, and place in a medium bowl.
- Fold gently with the sesame oil and salsa macha to coat each piece well. Add the soy sauce, orange juice, cucumbers, radishes, cilantro, and green onions and fold again to combine.
- Season with salt and more salsa macha (or chili crisp) to taste.
- Assemble. Smear some chipotle mayo on a tostada shell. Spoon on the ahi mixture, top with a slice of avocado, and microgreens. Serve immediately with lime wedge and knife and fork.
Notes
Instead of Chipotle Mayo, use mashed avocado as the spread (season it with salt, lime and garlic powder).
If you don’t have salsa macha or chili oil, add a tablespoon of olive oil, chili flakes to taste, one finely minced garlic clove, and a couple of tablespoons of toasted sesame seeds. Season with salt and pepper. A pinch of chipotle powder would be nice, too.
Tostada Shells: Brush or spray tortillas with a little olive oil and bake on a sheet pan (400°F oven) for 4-5 minutes, flip, and bake 4-5 more minutes.
More ways to serve: Serve it over jasmine rice, or sushi rice like a poke bowl! Scoop into lettuce wraps, or serve over a bed of dressed greens.
Tip: Some folks use lime juice instead of orange juice, but the acid can discolor the ahi and give it an unpleasant texture. Best to use lime juice only after it is coated in the marinade. You can add lime zest to the marinade, but I don’t recommend lime juice.
Leftovers will keep up to 3 days in an airtight container in the refrigerator, but are best served the day it is made.
Nutrition
- Serving Size: One tostada (without mayo)
- Calories: 200
- Sugar: 0.8 g
- Sodium: 481.2 mg
- Fat: 11.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 12 g
- Fiber: 2.9 g
- Protein: 12.6 g
- Cholesterol: 16.6 mg
