Tuna Tostada Recipe
Crispy corn tortilla with raw tuna, avocado slice, chipotle mayo, crispy leeks and sesame seed.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostada base
Tuna topping
Chipotle mayo
Crispy leeks garnish
Assembly & garnish
Method
Tostada base
- 1
Heat oil
Heat 1 cup vegetable oil in a medium skillet or saucepan to 350°F (175°C). If you don't have a thermometer, test by slipping in a small piece of tortilla—bubbles should form immediately and it should sizzle.
- 2
Tuna topping
- 3
Dry tuna
Pat the diced tuna dry with paper towels to remove excess moisture so the dressing clings well.
- 4
Make tuna dressing
In a medium bowl combine 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp fresh lime juice, 1 tbsp thinly sliced scallion, 1 tsp toasted sesame seeds, 1 tsp freshly ground black pepper and 1/4 tsp kosher salt. Stir to combine.
- 5
Marinate tuna
Add the diced tuna to the dressing and gently fold until evenly coated. Cover and refrigerate while you prepare the other components (no more than 15–20 minutes).
Chipotle mayo
- 6
Prepare chipotle mayo
In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle, 1/2 tsp adobo sauce, 1/2 tsp lime juice, 1/4 tsp honey and 1/8 tsp salt until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small piping bag for easy assembly.
Crispy leeks garnish
- 7
Prep leeks
Separate the julienned leeks into thin strands and pat dry with paper towels to remove moisture so they crisp up.
- 8
Dust leeks
Toss the dried leek strands with 2 tbsp all-purpose flour and 1 tsp cornstarch until lightly coated. Shake off excess flour.
- 9
Fry leeks
Heat 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C). Fry the leeks in small batches for 30–60 seconds, stirring so they don't clump, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined bowl and immediately season with 1/4 tsp fine salt. Let cool—they will continue to crisp.
Assembly & garnish
- 10
Spread mayo
Place one crispy tostada on a serving plate. Pipe or spread a thin line (about 1 tbsp) of chipotle mayo across the center of the tostada.
- 11
Add avocado
Fan 3–4 avocado slices over the mayo toward one side of the tostada so they form a base for the tuna.
- 12
Top with tuna
Spoon 2 oz (about 1/4 of the prepared tuna mixture) gently onto the avocado and center of the tostada, mounding slightly but keeping it neat.
- 13
Garnish
Sprinkle a pinch of toasted sesame seeds and a few sliced scallions over the tuna. Add a small handful (about 1–2 tbsp) of crispy leeks on top for crunch.
- 14
Finish and serve
Finish with a few microgreens or cilantro, a light squeeze of lime, and serve immediately so the tostada remains crisp.