Tuna Tostada Recipe

Heat 1 cup vegetable oil in a wide skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Working in batches to avoid crowding, fry each corn tortilla for 30–60 seconds per side until crisp and golden. Use tongs to flip and press the tortilla flat so it fries evenly.

Transfer fried tortillas to a paper-towel-lined rack. While still warm, sprinkle evenly with fine sea salt. Let cool to room temperature so they re-crisp (about 10 minutes).

Trim the tuna of any sinew and pat dry. Cut into 1/2-inch dice for a sashimi-style topping (or into 1/4-inch pieces if you prefer smaller bites). Place in a medium bowl.

In a separate small bowl whisk together tamari, lime juice, orange juice, sesame oil, grated ginger and minced garlic until combined.

Pour the tamari-citrus mixture over the diced tuna and gently toss to coat. Cover and refrigerate 8–12 minutes to lightly cure the surface—do not marinate longer than 15 minutes to keep tuna texture fresh.

After marinating, drain off most of the marinade using a fine-mesh sieve, reserving 1 teaspoon to drizzle later. Stir in toasted sesame seeds and freshly ground black pepper.

Halve the avocado, remove pit, and scoop flesh into a blender or food processor.

Trim scallions and reserve 1 tablespoon thinly sliced green parts for garnish; roughly chop the remaining scallions and add to the blender with cilantro leaves, jalapeño (seeded if desired), lime juice, Greek yogurt, olive oil and 1 teaspoon salt.

Pulse until smooth, scraping down the sides as needed. Add water 1 tablespoon at a time to reach a pourable but thick salsa consistency (about 1–2 tbsp). Taste and adjust salt or lime.

Transfer salsa verde to a bowl and refrigerate briefly while assembling to maintain color and freshness.

Using a sharp paring knife, cut away the peel and pith from the orange and lime, then slice between membranes to release segments (supremes). Reserve any juice left in the tray.

If using store-bought fried shallots, separate lightly with a fork. If making quick fried shallots: thinly slice 2 shallots, fry in 1/4 cup oil until golden brown, drain on paper towel and cool before using (makes extra; store for another use).

Thinly slice reserved scallion greens for a fresh oniony garnish.

Spread about 1 to 1 1/2 tablespoons of the spicy avocado salsa verde on each crispy tostada, leaving a small border so the tortilla stays crisp.

Top each salsa-coated tostada with an even portion of marinated tuna (about 2 oz / 35 g per tostada). Arrange tuna in a single layer so pieces stay distinct.

Tuck 2–3 citrus supremes onto each tostada around the tuna for bright acidity and contrast.

Drizzle a scant 1/2 teaspoon of the reserved tamari-citrus marinade over each tostada for extra umami (optional).

Finish with a sprinkle of fried shallots (about 1/4 tsp per tostada), sliced scallion greens, a few toasted sesame seeds if desired, and microgreens or cilantro.

Serve immediately so tostadas remain crisp. Provide lime wedges on the side if extra citrus is desired.