Ahi Tuna Tostadas

I hardly ever order tostadas when we go out for Mexican.  I am not really sure why.  There is nothing about them that I don't love.  I am tempted to go try some now!

These tostadas have an Asian flare.  The base is a fried wonton.  It is topped with a Sesame Ginger Slaw, a piece of thinly sliced seared ahi tuna steak and a gochujang aioli.  Booyah!

This dish looks kind of fancy-schmancy, but was easy to make.  I loved it.  It was nice and spicy.  Balanced well with some sweet, savory and creamy.  It has all the right textures.  This would be a great little appetizer, but was a perfect dinner for us too.  

Ahi Tuna Tostadas

from Closet Cooking

oil for frying

16 wonton wrappers (or corn tortillas cut into triangles)

1 tablespoon oil

1 5 ounce ahi tuna steak

salt and pepper to taste

1 batch sesame and ginger coleslaw (see below)

1 batch wasabi aioli (or gochujang aioli, see below)

2 green onions (sliced)

4 birds eye chilies (sliced)

2 tablespoons sesame seeds

Heat the oil in a pan.

Fry the wontons in batches until crispy and set aside on paper towels to drain.

Heat up the grill (or your grill pan) and brush it with oil.

Season the tuna on both sides.

Grill the tuna for no more than 2 minutes per side.

Cut the ahi tuna into slices.

Assemble the tostadas and enjoy.

(Servings: 4, Prep time: 45 min., Cook time: 5 min, Difficulty: Easy)

Printable Version

Simple Wasabi and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 teaspoon wasabi

1/2 lime (juice)

Mix everything.

Simple Gochujang and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 tablespoon gochujang

1/2 lime (juice)

Mix everything.

Sesame and Ginger Coleslaw

(makes 4 servings)

2 cups cabbage (shredded)

1 carrot (shredded)

2 green onions (diced)

1 handful cilantro (chopped)

2 tablespoons rice wine vinegar

1/2 lime (juice)

1 tablespoon peanut oil (or vegetable)

1 teaspoon toasted sesame oil

1 teaspoon honey

1 tablespoon ginger (grated)

1 birds eye chili (minced, optional)

1 tablespoon sesame seeds

Mix the cabbage, carrot, green onion and cilantro in a large bowl.

Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.

Toss the salad in the dressing and garnish with sesame seeds.