Ahi Tuna Tostada Recipe

Prepare and marinate tuna

Trim any sinew from the ahi tuna and pat dry with paper towels. Cut into 1/4- to 1/2-inch dice (or thin 1/8-inch slices if you prefer sashimi-style). Place the diced tuna in a medium bowl.

In a small bowl whisk together soy sauce, sesame oil, lime juice, Sriracha, grated ginger, minced garlic, honey, kosher salt, and black pepper until combined.

Pour the marinade over the diced tuna and gently toss until all pieces are coated. Cover and refrigerate for 10–15 minutes — do not marinate longer than 20 minutes to preserve the texture and color of the raw tuna.

Right before assembling, sprinkle toasted sesame seeds over the marinated tuna and gently fold to combine.

Combine the diced pineapple, red bell pepper, red onion, chopped cilantro, and minced jalapeño in a bowl.

Add lime juice, honey, kosher salt, and black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Cover and refrigerate until ready to use (salsa can sit up to 2 hours to let flavors meld).

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your desired texture (slightly chunky is recommended for tostadas).

Add lime juice immediately to prevent browning. Stir in chopped cilantro, diced tomato (if using), minced shallot or red onion, salt, and black pepper. Taste and adjust seasoning. Keep covered and chilled until assembly.

If your tostada shells are store-bought and crispy, warm them for 2–3 minutes in a 350°F (175°C) oven to refresh. For homemade, fry or bake until golden and crisp. Let cool slightly.

Spread about 2–3 tablespoons of guacamole on each tostada shell, leaving a small border around the edge to prevent sogginess.

Top the guacamole with a small handful (about 2 tablespoons) of microgreens or shredded cabbage for crunch.

Spoon the marinated ahi tuna over the microgreens (about 2–3 ounces tuna per tostada).

Add 1–2 tablespoons of pineapple salsa on top of the tuna for each tostada.

Finish with a light drizzle of toasted sesame oil (optional), an extra sprinkle of sesame seeds, and a crack of black pepper. Add Sriracha or hot sauce to taste, and serve with lime wedges.

Serve immediately so the tostadas remain crisp. Leftover marinated tuna should be consumed within 24 hours and kept chilled; assembled tostadas are best eaten immediately.