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Ingredients
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Ahi Tuna (Blackened)
Chipotle Aioli
Pico de Gallo
Tostadas & Assembly
Method
Ahi Tuna (Blackened)
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 6 equal portions (about 3–4 oz each) if not already portioned.
- 2
Make spice rub
In a small bowl combine smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, black pepper and cayenne. Mix thoroughly.
- 3
- 4
Sear tuna
Heat a heavy skillet or cast-iron pan over high heat until smoking-hot. Add 1 tbs olive oil and swirl to coat. Sear tuna 45–60 seconds per side for rare (adjust to 90–120 seconds per side for medium). Do not move the filet while searing to develop a crust. Remove to a cutting board and let rest 3 minutes; squeeze lime over the tuna.
- 5
Slice tuna
Using a very sharp knife, slice the ahi thinly across the grain into 1/4" slices (or leave as small steaks if preferred). Keep warm while assembling tostadas.
Chipotle Aioli
- 6
In a small bowl combine mayonnaise, finely minced chipotle pepper, adobo sauce, lime juice, honey, minced garlic and salt. Whisk until smooth. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to use.
Pico de Gallo
- 7
In a medium bowl combine diced tomatoes, red onion, chopped cilantro, diced jalapeño, lime juice, salt and pepper. Toss gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.
Tostadas & Assembly
- 8
If tostada shells are not crisp, warm them in a 350°F (175°C) oven for 5–7 minutes until heated through. Spread a thin layer (about 1 tbs) of chipotle aioli on each tostada shell.
- 9
Divide the shredded cabbage among the 6 tostada shells, creating a bed for toppings (about 1/3 cup per tostada).
- 10
Place sliced blackened ahi evenly on top of the cabbage (about 3–4 slices or 3–4 oz per tostada).
- 11
Top each tostada with a generous spoonful (about 2 tbs) of pico de gallo and 2–3 slices of avocado.
- 12
Drizzle additional chipotle aioli over the top if desired and garnish with microgreens or cilantro leaves. Serve immediately with lime wedges on the side.