Ahi Tostada* Recipe

Ahi Tuna Tostada Assembly

1. 1

   Whipped avocado

   In a bowl, scoop the avocados. Add lime juice, salt, and olive oil. Mash vigorously with a fork until smooth and fluffy. Cover and refrigerate until ready to use.

2. 2

   Gochujang aioli

   In a bowl, whisk together mayonnaise, gochujang, 1 tablespoon lime juice, minced garlic, salt, and pepper until smooth. Adjust heat with more gochujang if desired.

3. 3

   Prep toppings

   Dice cucumber, thinly slice radish, and roughly chop cilantro leaves. Toss cucumber and radish with a pinch of salt.

4. 4

   Prepare tuna

   Pat tuna dry with paper towels. Season with a pinch of salt and pepper. If desired, sear very briefly in a hot skillet with a drizzle of olive oil (about 15-20 seconds per side) to create a light crust while keeping the center rare. Cut into small cubes.

5. 5

   Crisp tostadas

   Warm the corn tostadas in a 375°F (190°C) oven for 5-7 minutes, or until crisp and lightly golden.

6. 6

   Assemble

   Spread a generous layer of whipped avocado on each tostada. Top with tuna cubes. Drizzle with gochujang aioli. Add cucumber-radish mixture. Sprinkle cilantro leaves and sesame seeds on top.

7. 7

   Serve

   Serve immediately. Optional: serve with lime wedges on the side.