Tuna Tostada Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Brush each flour tortilla lightly on both sides with vegetable oil (about 1/2 tbs per tortilla). Sprinkle both sides very lightly with kosher salt.

Place tortillas on the baking sheet and bake for 8–12 minutes, flipping once after 5–7 minutes, until they are crisp and lightly golden. Remove from oven and cool on a rack so they remain crisp.

Pat the tuna steak dry with paper towels. Cut into 1/2-inch cubes or thin slices, depending on your preferred presentation.

In a bowl, whisk together soy sauce (2 tbs), rice vinegar (1 tsp), sesame oil (1 tsp) and black pepper (1 tsp). Add the tuna and toss briefly to coat. Let marinate at room temperature for 5–10 minutes (do not exceed 15 minutes for best texture).

If you prefer slightly seared tuna, heat a nonstick skillet or grill over high heat, sear cubes or slices 10–20 seconds per side for a rare exterior, then remove. For fully raw-style, serve directly after marinating and draining excess liquid.

In a small bowl, whisk together mayonnaise (3 tbs), rice vinegar (1 tbs), soy sauce (1 tsp), wasabi paste (1 tsp) and honey (1 tsp). Add 1 tsp water if the vinaigrette is too thick; whisk until smooth and slightly pourable. Taste and adjust wasabi or honey to preference.

Combine mayonnaise (4 tbs), sriracha (1 tsp), sweet chili sauce (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp) and lemon juice (1 tsp) in a small bowl. Whisk until smooth and taste; add more sriracha for heat or more mayo to mellow. Transfer to a squeeze bottle or small piping bag for neat drizzling.

If the plum sauce is thick, warm it slightly in the microwave or in a small saucepan to make it easier to spread.

Slice the avocado in half, remove the pit and scoop the flesh into a bowl. Mash gently with a fork and mix in lime juice (1 tsp) and salt (1 tsp) to taste. Keep slightly chunky.

Place a baked tortilla on your work surface. Spread about 1 tablespoon of warmed plum sauce evenly over each tostada base, leaving a small border.

Spoon or spread 2–3 tablespoons of mashed avocado on top of the plum sauce on each tostada.

Arrange the marinated (and optionally seared) ahi tuna pieces evenly over the avocado—about 3 oz tuna per tostada.

Drizzle 1–1½ teaspoons of wasabi vinaigrette over the tuna in a light zigzag. Then finish with 1–1½ teaspoons of spicy yum-yum sauce in a contrasting pattern.

Scatter sliced chives (about 1/2 tbsp per tostada) and sprinkle toasted sesame seeds (about 1/4 tsp per tostada) over the top. Add a few microgreens or baby greens if using.

Season with a light grind of black pepper and serve immediately so the tostada remains crisp.