Tuna Tostada with Scallion Sauce

tuna tostada with scallion garlic sauce and serrano slices.

These tuna tostadas are made with with soy marinated fish over mashed avocado combined with lime juice and fried scallion sauce. I garnish the tostadas with cilantro and thinly sliced serrano peppers to add a bit of heat.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 15

Servings

Calories 434kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

Chill the tuna in the fridge before slicing — slightly firmer fish is easier to cut thinly and cleanly. Always use a very sharp knife to slice against the grain for the best texture.

Nutrition