Tuna Tostadas Recipe

Prep tuna

Trim any sinew from the sushi-grade tuna and pat dry with paper towels. Cut into 1/4-inch dice for easy scooping and even texture.

In a mixing bowl combine 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp fresh lime juice and optional 1 tsp sriracha. Whisk briefly to emulsify.

Add the diced tuna, 2 tbsp thinly sliced green onions, 2 tbsp finely diced shallot, 1/2 cup diced cucumber, and 1 tbsp toasted sesame seeds to the bowl. Gently fold the tuna into the dressing until coated. Season with 1 tsp salt and black pepper to taste. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).

Char the jalapeños: over a gas flame, under a broiler set high, or in a hot cast-iron skillet, blister the skin of the 2 jalapeños until blackened on all sides, turning as needed (about 5–8 minutes). Transfer to a bowl and cover with plastic wrap for 5 minutes to steam; this loosens the skin.

Peel the charred skin off the jalapeños (it's ok if a little remains), remove stems and seeds for milder heat (reserve seeds if you want hotter crema). Roughly chop the flesh.

In a blender or food processor combine the charred jalapeño flesh, 1 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 peeled garlic clove and 1 tsp salt. Blend to a smooth consistency. If too thick, add 1–2 tbsp water to reach a drizzleable crema consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl and chill until assembly.

Make tostada shells (if using store-bought skip to plating)

To make your own crisp tostadas: heat 1 cup neutral oil in a deep skillet to 350°F (175°C) or heat a thin layer of oil in a skillet. Fry corn tortillas one at a time, flipping once, until crisp and lightly golden (about 30–60 seconds per side). Remove to a wire rack and immediately sprinkle with a little salt. Alternatively, brush both sides of tortillas with oil and bake at 400°F (200°C) on a sheet pan for 6–8 minutes, flip and bake another 4–6 minutes until crisp.

Slice or dice the avocado. If slicing, fan thin slices; if dicing, keep pieces roughly 1/4-inch.

Place toasted tostada shells on a serving platter. Spoon 2–3 tablespoons of tuna poke onto each tostada, placing it slightly off-center to leave room for avocado and crema. Add 2–3 slices or 2 tablespoons of diced avocado atop or beside the tuna on each tostada.

Drizzle the charred jalapeño crema over the tuna and avocado (about 1 teaspoon per tostada), or use a squeeze bottle to create decorative lines. Scatter microgreens or cilantro and a little pickled red onion on each for brightness. Finish with a sprinkle of toasted sesame seeds and an extra crack of black pepper if desired.

Garnish the platter with lime wedges for squeezing and serve immediately so shells remain crisp.