Description
This vibrant and refreshing tostada combines finely diced sushi-grade tuna with a zesty marinade, then pairs it with a crispy tostada and a smoky, creamy chipotle mayonnaise. Each bite delivers a balance of freshness, crunch, and subtle heat, making it an impressive appetizer for gatherings, parties, or any occasion where you want a standout dish.
Ingredients
- pound sushi-grade tuna, finely diced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
1 green onion, thinly sliced
1 tablespoon sesame seeds, toasted
4 tostada shells
½ cup mayonnaise
1–2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce (from the can)
1 tablespoon lime juice
Salt and freshly ground black pepper, to taste
Optional toppings: avocado slices, pickled red onion, cilantro leaves, extra sesame seeds
Instructions
Using a sharp knife, finely dice the sushi-grade tuna into small, even pieces.
In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and lime juice to make the marinade.
Add the diced tuna to the marinade and gently toss to coat.
Stir in the sliced green onion and toasted sesame seeds.
Season lightly with salt and black pepper. Cover and refrigerate for at least 15 minutes to let the flavors meld.
In a separate small bowl, combine the mayonnaise, minced chipotle peppers, adobo sauce, and lime juice.
Mix until fully incorporated and the sauce is smooth.
Taste and adjust with more chipotle, adobo sauce, salt, or pepper as desired. Refrigerate until needed.
Check that the tostada shells are crisp. If needed, warm them briefly in a 350°F (175°C) oven until crunchy.
Spread a generous layer of chipotle mayonnaise onto each tostada shell.
Spoon the tuna tartare on top of the chipotle mayo, dividing evenly between tostadas.
Add any desired toppings, such as avocado, pickled red onion, cilantro, or extra sesame seeds.
Serve immediately for the best texture and flavor.
Notes
375 kcal per serving
- Prep Time: 15 minutes
- Cook Time: 5 minutes