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