This tuna tartare on crisp corn tostadas pairs silky, sushi-grade tuna with creamy avocado and a smoky chipotle mayo for a bite that’s equal parts fresh and indulgent. It’s perfect for a bright weekend appetizer, a light dinner, or the showstopping starter at your next dinner party — especially when you want something that looks fancy but comes together fast. If you like a contrast of crunch and creamy heat, this handheld version of tartare delivers (and if you enjoy the crunch factor, try a similar approach with an air fryer blooming onion to see how texture elevates flavor).
Why you’ll love this dish
This recipe balances textures and flavors: clean, umami-rich tuna; bright lime and scallion notes; creamy avocado; and a little smoky heat from chipotle mayo. It’s fast — mostly assembly — and scales up for entertaining without losing its visual wow factor.
“A minimal-ingredient dish that feels luxurious: the crunch of homemade corn tostadas makes this my go-to party starter.” — a quick diner review
Perfect occasions:
- Casual dinner when you want something light but impressive.
- Cocktail parties where handheld bites are king.
- Brunch or tapas-style meals that benefit from colorful, fresh plates.
How this recipe comes together
Think of the recipe as four short stages: make the chipotle mayo, crisp the tortillas, toss the tartare, and mash the avocado. The components can be prepped ahead (mayo and avocado up to a few hours; tartare should stay chilled until plating), then you assemble just before serving so the tostadas stay crisp. If you prefer a different protein once you’ve mastered the plating, a quick roasted or air-fried option like air-fryer boneless chicken thighs swaps in well for a heartier version.
What you’ll need
- 2 tablespoons chipotle sauce (adobo or chipotle purée)
- 1/3 cup mayonnaise
- Juice of 1/2 lime (for mayo)
- Kosher salt, to taste
- 1/2 pound sashimi-grade tuna, diced small (see notes below)
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons sesame seeds, toasted if possible
- 1/4 cup scallions, thinly sliced
- 6 small corn tortillas
- 1/2 teaspoon chili powder
- 2 cups vegetable oil (for frying)
- 1 ripe avocado, mashed
- Zest and juice of 1/2 lime (for avocado)
- Jalapeños, thinly sliced, for garnish
Ingredient notes and swaps:
- Sashimi-grade tuna: buy from a trusted fishmonger and keep it very cold; see storage notes below. You can substitute high-quality canned tuna for a cooked, pantry-friendly twist, though texture changes.
- Mayo: use Greek yogurt or a blend of yogurt and mayo for a tangier, lighter sauce.
- Tortillas: bake in a 375°F oven for 6–8 minutes per side on a sheet if you prefer less oil.
Step-by-step instructions
- Make the chipotle mayonnaise: In a small bowl whisk together the chipotle sauce, mayonnaise, and juice of 1/2 lime. Taste and season with kosher salt. Cover and refrigerate until needed.
- Heat the oil: Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer for safety and accuracy.
- Fry the tortillas: Fry one tortilla at a time about 1 minute per side, until golden and crisp. Transfer to paper towels to drain. While still warm, sprinkle each with a pinch of kosher salt and the chili powder. Let cool on a rack so they stay crisp.
- Toss the tuna: In a chilled bowl, gently combine the diced tuna, soy sauce, rice vinegar, toasted sesame oil, sesame seeds, and sliced scallions. Keep chilled in the fridge until assembly — do not let sit at room temperature.
- Prepare the avocado: Mash the avocado with the lime zest and juice. Season with salt to taste; keep covered to prevent browning.
- Assemble: Spread a thin layer of mashed avocado on each tostada. Top with a generous spoonful of tuna tartare. Drizzle with the chipotle mayo and garnish with thin jalapeño slices. Serve immediately so the tostadas remain crunchy.
Best ways to enjoy it
- Plate as a trio on a long platter for a striking appetizer presentation.
- For a casual meal, serve with a simple cucumber-lime salad and chilled beer or a citrus-forward white wine like Vermentino.
- Add microgreens or cilantro for color. For extra crunch, scatter fried capers or thin fried shallots on top.
Storage and reheating tips
- Tuna tartare is raw: store prepared tartare in an airtight container in the coldest part of your fridge and consume within 24 hours for best quality and safety. Do not freeze raw tartare.
- Chipotle mayo keeps up to 5 days refrigerated in a sealed container.
- Mashed avocado is best used the same day; if you must keep it, press plastic wrap directly onto the surface and refrigerate up to 24 hours (expect some color change).
- Tortillas are best served immediately. If you must store, keep them in a single layer at room temperature and re-crisp in a hot oven for a few minutes before serving.
Helpful cooking tips
- Keep everything cold: chill the bowl and knife before dicing the tuna to preserve texture.
- Toast sesame seeds briefly in a dry skillet until fragrant — a few seconds makes a noticeable difference.
- Adjust mayo drizzle thickness: thin with a teaspoon of water or extra lime juice if too thick for drizzling.
- Safety first when frying: don’t overfill the skillet and use a thermometer to maintain 350°F. Drop a small piece of tortilla in to test—the oil should sizzle steadily.
Creative twists
- Swap tuna for finely diced salmon or scallop for a different raw seafood experience.
- Make it vegetarian: replace tuna with diced, marinated king oyster mushrooms or marinated hearts of palm.
- Heat level: use pickled jalapeños or a few drops of sriracha in the mayo to increase the spice.
- Low-fat: air-fry the tortillas lightly brushed with oil at 375°F for 4–6 minutes per side until crisp.
Common questions
Q: Is it safe to eat raw tuna at home?
A: Yes, if you buy sashimi- or sushi-grade tuna from a reputable seller, keep it refrigerated, and consume it the same day. Always ask your fishmonger how the fish was handled and whether it was frozen to kill parasites (common practice for sushi-grade fish).
Q: How long does the assembled dish stay good?
A: Assembled tostadas should be eaten immediately. If components are stored separately, tuna tartare is best within 24 hours, mayo up to 5 days, and avocado within a day.
Q: Can I bake the tortillas instead of frying?
A: Yes. Brush lightly with oil and bake at 375°F until crisp, about 6–8 minutes per side depending on thickness. They’ll be a touch less indulgent but still crunchy.
Q: How many servings does this recipe make and what’s the total time?
A: This makes about 6 small tostadas (2–3 appetizers per person) and takes roughly 25–35 minutes total, most of which is frying and quick assembly.
Q: Can I make the tartare in advance for a party?
A: You can mix the tuna and seasonings an hour ahead and keep it chilled, but add avocado and assemble on the tostadas just before serving so they stay crisp.
If you’d like, I can format this as a printable recipe card or scale the ingredient amounts for larger crowds.
Tuna Tartare on Corn Tostadas
Ingredients
Chipotle Mayo
- 2 tablespoons chipotle sauce (adobo or chipotle purée)
- 1/3 cup mayonnaise Use Greek yogurt or a blend for a lighter sauce.
- 1/2 lime Juice of 1/2 lime For mayo
- Kosher salt, to taste
Tuna Tartare
- 1/2 pound sashimi-grade tuna, diced small Buy from a trusted fishmonger and keep very cold.
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons sesame seeds, toasted if possible
- 1/4 cup scallions, thinly sliced
Tostadas
- 6 small corn tortillas Can be baked if preferred.
- 2 cups vegetable oil (for frying)
- 1/2 teaspoon chili powder
Avocado Topping
- 1 ripe avocado, mashed
- 1/2 lime Zest and juice of 1/2 lime For avocado
Garnish
- Jalapeños, thinly sliced For garnish
Instructions
Preparation
- Make the chipotle mayonnaise by whisking together chipotle sauce, mayonnaise, and lime juice. Season with kosher salt and refrigerate.
- Pour vegetable oil into a skillet to a depth of 1/2 inch and heat to 350°F (175°C).
Cooking Tostadas
- Fry the tortillas one at a time for about 1 minute per side until golden and crisp. Sprinkle with salt and chili powder while warm and let cool.
Assembling Tartare
- In a chilled bowl, combine diced tuna, soy sauce, rice vinegar, sesame oil, sesame seeds, and scallions. Keep chilled.
- Mash the avocado with lime zest and juice, and season with salt to taste.
- Spread mashed avocado on each tostada. Top with tuna tartare, drizzle with chipotle mayo, and garnish with jalapeño slices.
- Serve immediately.