Ahi Tuna Tostadas
A vibrant and delicious way to enjoy sushi at home, these Ahi Tuna Tostadas feature marinated tuna atop crispy shells, complemented by creamy avocado and refreshing cucumber.
Ingredients
For the Tuna Marinade
- 2 tbsp low-sodium soy sauce Adjust for taste
- 1 tsp sesame oil Adds depth of flavor
- 1 tsp rice vinegar For acidity
- 1 tbsp juice from lime Reserve a little zest if desired
- 1 clove garlic, minced Provides a strong flavor
- 1 tsp fresh ginger, grated For spice
- 1 tsp sriracha or chili garlic sauce Optional for heat
- 1 lb sushi-grade ahi tuna, diced Ensure it's fresh
- ¼ tsp salt To taste
- ¼ tsp black pepper Adjust to taste
For the Tostadas
- 4-6 pieces crispy tostada shells Store-bought or homemade
- 1 cup red cabbage, shredded Provides crunch
- 1 ripe avocado, diced For creaminess
- ½ piece cucumber, thinly sliced For freshness
- 2 tbsp fresh cilantro, chopped For garnish
- 1 tbsp sesame seeds or togarashi For garnish, optional
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, lime juice, minced garlic, grated ginger, and sriracha (if using). Add a pinch of salt and pepper to finish.
- Gently fold the tuna cubes into the marinade, ensuring each piece is well-coated. Cover and let it chill in the refrigerator for about 10-15 minutes.
- Shred the red cabbage, dice the avocado (squeeze some lime juice over it), thinly slice the cucumber, and chop the cilantro.
- If using homemade tostadas, brush corn tortillas with oil and bake at 400°F (200°C) for 8-10 minutes until golden and crunchy.
Assembly
- Start with a layer of shredded cabbage on each tostada to prevent sogginess.
- Spoon marinated tuna evenly over the cabbage, then top with diced avocado, cucumber slices, and a sprinkle of cilantro.
- Just before serving, layer on sesame seeds or togarashi and add a squeeze of lime.
Notes
Store prepared components separately in airtight containers. Consume the marinated tuna within 24 hours for optimal freshness.