Tuna Tartare on Corn Tostadas
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. Perfect for a light dinner or as an impressive appetizer.
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.
Notes
Tuna tartare is best enjoyed fresh. If components are stored separately, tuna is best within 24 hours, mayo up to 5 days, and avocado used the same day.