Tuna Tostadas
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I love recipes like this that can be made using only a little stove time during hot summer days. The cold fish is served over the warm, freshly fried tostada shells and creamy avocado garnished with scallion sauce, serranos, and cilantro. This recipe is perfect for a quick weeknight meal, coming together in under 30 minutes. This tostada combines Mexican cuisine (tostada shells) with both Japanese (soy sauce marinated fish) and Chinese (scallion sauce) for a delicious yet easy dinner.
Tuna Tostada with Scallion Sauce
Table of contents
Key Ingredients in This Recipe
- Corn tortillas – Corn tortillas are fried until crispy and golden brown for tostada shells. They act as the base for the marinated tuna mixture.
- Tuna – “Sushi grade” is the term given to a fish that can be eaten raw. It is bled and gutted quickly after it’s killed, then flash frozen at an appropriate temperature to kill any potential parasites. Look for tuna with a bright red color and a shiny look. I’ve shared tips below for purchasing sushi-grade fish. Use a sharp knife to thinly cut the tuna. I find the thin slices are much easier to eat than cubed ones.
- Soy sauce – Briefly marinating the raw tuna in soy sauce adds to and complements the flavor of the fish.
- Green onion – Thinly sliced green onions are simmered in hot oil to create a fragrant and flavorful sauce used for topping the tuna tostadas. Green onion is the same thing as scallions, it just depends on what the area you live in calls it.
- Garlic – Chopped garlic rounds out the flavor of the scallion sauce.
- Avocado – Ripe avocados are mashed with a little salt and lime juice until smooth. The mixture is spread over the tostada as a base for the thin pieces of tuna.
- Lime juice – Acidic lime juice helps to add flavor to the creamy avocado purée.
- Serrano – Thin slices of serrano pepper add just a bit of fresh heat to the tostadas. Serrano peppers are long and bright green, similar in flavor to jalapeños, but pack about five times the punch. If you can’t find serranos, jalapeños will do.
How to Make Tuna Tostadas
Step 1: Prep the scallion sauce.
Add the oil to a small saucepan and heat over high heat until the oil sizzles when a piece of scallion is added. Add the green onion, garlic and sesame seeds to a small bowl.
Step 2: Add oil.
Carefully pour the hot oil over the green onion so it sizzles and is fragrant, stirring to combine. Let cool and season with salt. You can make the scallion topping up to a week in advance and stored, refrigerated, in an airtight container until ready to use.
Step 3: Fry tostada shells.
Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ½-inch (1.3cm) up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
Step 4: Marinate tuna.
Arrange the thin slices of tuna on a plate. Drizzle with the soy sauce and turn to coat. Set aside.
Step 5: Mash avocados.
In a medium mixing bowl add the avocado and lime juice. Mash with a fork until smooth. Season to taste with salt.
Step 6: Assemble and serve.
Evenly spread the avocado purée over the tostada shells. Top with slices of the marinated tuna, and then with a spoonful of the scallion sauce, serrano slices and cilantro. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- You can also be make this recipe with with slices of raw salmon or yellowtail.
- Substitute the scallion sauce in the tuna tostadas for a spoonful of salsa macha, chili crisp, or a favorite hot sauce.
- Though I prefer the crunch of freshly fried corn tostada shells, store bought works fine!
Where to Buy Sushi Grade Fish
- At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that can you can use for spicy tuna crispy rice. Then, ask your fishmonger for more advice! They are a great resource.
- At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
- Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co.,and they are also available on Goldbelly.
Tips for Cutting Tuna
- Use a sharp knife! A sharp knife will help you thinly slice the tuna.
- Chilled tuna is more firm and will be easier to cut.
- Cut the tuna 90º against the way the sinew runs.
Other Recipes to Try
If you enjoy this tuna tostada recipe, give these a try:
Tuna Tostada with Scallion Sauce
Ingredients:
For the fried scallion sauce:
- ½ cup vegetable oil
- 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1 tablespoon white sesame seeds
- Kosher salt, as needed
For assembly and serving:
- 6 (6-inch) corn tortillas
- Vegetable oil, as needed, for frying
- ½ pound sushi grade ahi tuna, thinly sliced
- 3 tablespoons soy sauce
- 1 large ripe Hass avocado
- 1 tablespoon freshly squeezed lime juice
- Kosher salt, as needed
- 1 medium serrano, thinly sliced, for serving
- Chopped cilantro, or micro-cilantro, for serving
Instructions:
For the fried scallion sauce:
- Add the oil to a small saucepan and heat over high heat until the oil sizzles when a piece of scallion is added. Add the green onion, garlic and sesame seeds to a small bowl.
- Carefully pour the hot oil over the green onion so it sizzles and is fragrant, stirring to combine. Let cool and season with salt.
- The scallion topping can be made up to a week in advance and stored, refrigerated, in an airtight container until ready to use.
For assembly and serving:
- Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ½-inch (1.3cm) up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
- Arrange the thin slices of tuna on a plate. Drizzle with the soy sauce and turn to coat. Set aside.
- In a medium mixing bowl add the avocado and lime juice. Mash with a fork until smooth. Season to taste with salt.
- Evenly spread the avocado purée over the tostada shells. Top with slices of the marinated tuna, and then with a spoonful of the scallion sauce, serrano slices and cilantro. Serve immediately.
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