Big Eye Tuna Tostada* Recipe

Prepare shells

If using store-bought tostada shells, arrange 8 shells on a flat work surface. If making your own, brush corn tortillas lightly with oil and bake at 400°F (200°C) for 6–8 minutes per side until crisp.

Make avocado spread

Halve and pit the avocado, scoop into a bowl, add juice of 1/2 lime and 1/4 tsp sea salt. Mash to a chunky-smooth consistency. Reserve.

Slice onion

Thinly slice the red onion and separate into rings. Rinse briefly in cold water if you want milder onion flavor, then pat dry and toss with the remaining 1/4 tsp sea salt and 1/2 tbsp lime juice.

Dress micro radish

Toss micro radishes (or microgreens) with 1 tbsp olive oil and a light pinch of salt; set aside until assembly.

Prepare tuna

Trim sinew from the Big Eye tuna and pat dry with paper towels. Cut into 1/4–1/2" dice for a tartare-style topping or into 1/8–1/4" slices if you prefer sashimi-style placement.

Season tuna

In a bowl combine 1 tbsp soy sauce, 1/2 tsp sesame oil, 1 tbsp fresh lime juice, 1 tsp toasted sesame seeds, and 1/4 tsp freshly ground black pepper. Add the diced/sliced tuna and toss gently to coat. Let sit 3–5 minutes to marinate lightly; do not over-marinate to preserve texture.

Make yuzu aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp yuzu juice, 1/2 tsp rice vinegar, 1/2 tsp minced garlic, and up to 1 tsp neutral oil if you need to loosen the aioli to a spreadable consistency. Taste and adjust acidity or salt. Refrigerate until ready to assemble.

Final assembly

To assemble each tostada: 1) Spread about 1–1.5 tbsp of the avocado mash onto each tostada shell. 2) Spoon or arrange the marinated Big Eye tuna over the avocado (about 1.5 oz tuna per tostada). 3) Drizzle a thin line (about 1/8 tsp) of truffle oil over the tuna — truffle oil is potent, use sparingly. 4) Dot or pipe about 1 tsp of yuzu aioli over each tostada, or lightly smear across. 5) Top with a few rings of the pickled/dressed red onion and a small handful (~1 tbsp) of dressed micro radish. 6) Sprinkle remaining toasted sesame seeds and a pinch of flaky sea salt if desired. 7) Finish with a few snips of chive over each tostada and a quick squeeze of lime over the assembled tostada.

Serve

Serve immediately so tostada shells remain crisp. Recommend 2 tostadas per person as an appetizer or 3–4 as a light entrée depending on appetite.