This Ahi Tuna Tostada is a fresh take on two of my favorite meals; Hawaiian ahi poke bowls and Mexican tostadas.
We visited Hawaii in the summer and tried spicy ahi bowl from Da Poke Shack in Kona and I have been craving it ever since.
The idea to turn the poke bowl into a tostada, came from my recent visit to Tia Carmen at JW Marriot Desert Ridge Resort and Spa where we had an amazing Ahi Tuna tostada.
Sushi grade tuna
It is important to use a high quality or sushi grade tuna when you are planning on eating raw or marinated fish.
To get sushi grade tuna I go to a local fishmonger who flies in fresh fish daily, it is a bit pricey but definitely worth it.
Ingredients for the Tuna Tostada
In this recipe I used bluefin tuna, but yellowtail is also wonderful. I used an avocado, store-bought corn tostadas, Easy Pickled Red Onions and a creamy mayo-based dressing for the tuna.
- Bluefin Tuna: or any other quality sushi grade tuna such as yellow tail. This tostada is also delicious with salmon.
- Pickled onions: These add acidity and brightness and balance the mayo-based dressing.
- Mashed avocado: Adds another layer of creaminess and a hint of heat if you decide to use the Serrano peppers I used.
- Tostada: I used store-bought but feel free to use fresh tortillas and lightly fry them until crispy to make your own.
- Mayo: In this recipe I used Kewpie Japanese mayo, which is my favorite at the moment.
- Sriracha: I love the heat in this sauce and it goes great with the Japanese mayo.
- Tamari: Or soy sauce
- Serrano peppers: I love Serranos in my guacamole and they work great with this recipe, they are medium heat peppers so handle with care (gloves when slicing).
- Cilantro: I use it in the avocado mash and as garnish. You can add or substitute for scallions too.
Tips and tricks
This recipe takes very little time to make and the prep and clean up are easy.
I like to start by slicing my tuna into fine diced cubes, then add the dressing ingredients and let it sit in the fridge while I prep the rest of the ingredients.
I had the pickled onions ready in my fridge because they are addicting and such an easy and delicious add on to bowls and salads.
If you need to make a quick pickled onion, I highly recommend the Trader Joe's new agrodolce. It makes the most amazing pickled onions and they take about 10-15 to be ready.
Once I have everything prepped and ready to go, I dice the avocado. I leave this step for the last part because I don't want my avocado to brown.
Add the avocado, Serrano pepper (if using), lime and cilantro and lightly mash it, leaving some avocado chunks.
- ¼ lb Tuna such as bluefin or yellow tail
- 3 Tablespoons Japanese Mayo Kewpie brand if possible
- 1 Tablespoon Sriracha
- 1 teaspoon Tamari Or soy sauce
- 1 teaspoon Sesame oil
- ½ Avocado
- 1 Lime
- ½ Tablespoon Serrano pepper finely diced, about ⅓ of a pepper
- ½ Tablespoon Cilantro chopped
- Salt to taste
- 2 Tostadas store bought
- Pickled onions
- Dice the tuna into a fine squared dice¼ lb Tuna
- In a bowl mix together the mayo, sriracha, tamari and sesame oil and whisk together until well combined3 Tablespoons Japanese Mayo, 1 Tablespoon Sriracha, 1 teaspoon Sesame oil, 1 teaspoon Tamari
- Add the diced tuna to the bowl and set aside on the fridge while preparing the rest of the recipe.
- In a bowl add the avocado, lime and Serrano pepper. Lightly mash them with a fork, leaving some chunks of avocado. Add salt and cilantro to taste.½ Avocado, 1 Lime, ½ Tablespoon Serrano pepper, ½ Tablespoon Cilantro
- Add the avocado mash to the tostada, top with the tuna and garnish with pickled onions2 Tostadas, Pickled onions
The hell you get bluefin tuna from? Isn't it expensive and endangered?