Ahi Tuna Tostadas Recipe

If using store-bought tostada shells, warm them in a 350°F (175°C) oven for 5 minutes to crisp, or skip to frying if you prefer extra-crispy. To fry or crisp tortillas: heat 1 cup vegetable oil in a heavy skillet over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in about 10–15 seconds.

Fry tortillas one or two at a time, turning after 20–30 seconds, until deeply golden and crisp, about 40–60 seconds total. Transfer to a paper-towel-lined tray and season lightly with 1 tsp kosher salt. Alternatively, brush both sides of tortillas with oil and bake at 400°F (200°C) on a sheet for 6–8 minutes, flipping halfway, until crisp.

Trim and rinse leeks thoroughly to remove grit. Slice the white and light green parts very thinly into rings, then separate into strands. Pat dry with paper towels until mostly dry.

In a medium bowl, toss the sliced leeks with 1 tablespoon flour, 1 teaspoon cornstarch, 0.5 teaspoon salt, and 1 teaspoon black pepper until evenly coated.

Heat 1 cup vegetable oil in a small skillet or saucepan to 350°F (175°C). Fry the coated leeks in small batches for 45–90 seconds, stirring constantly, until golden-brown and crisp. Use a slotted spoon to transfer to paper towels to drain; immediately season lightly with a pinch of salt. Keep warm or room temperature.

Pat the 12 oz ahi tuna dry with paper towels. Slice into 1/4" thick pieces and then into bite-size cubes or thin slices according to preference; reserve on a chilled plate.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1 tbsp lime juice and 1/4 tsp black pepper. Toss the tuna gently in this mixture and allow to marinate 5–8 minutes in the refrigerator (do not over-marinate the sushi-grade fish — this is just to impart flavor).

In a bowl or jar, combine 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp mirin (or honey), 2 tbsp neutral oil, 1/2 tsp sesame oil, 1/2 tsp grated ginger, 1/2 tsp minced garlic, 1/2 tbsp lime juice and 1/8 tsp red pepper flakes. Whisk or shake until emulsified. Taste and adjust — add a pinch of sugar if too sharp or more vinegar if needed. Set aside.

In a small bowl, mix 1/2 cup mayonnaise with 1 tsp minced chipotle in adobo and 1/2 tsp adobo sauce. Add 1/2 tbsp lime juice, 1/2 tsp honey, and 1/4 tsp salt. Stir until smooth. Taste and adjust heat by adding more chipotle a little at a time.

Halve, pit and scoop the avocado into a bowl. Lightly mash with a fork so texture remains slightly chunky. Season with a pinch of sea salt, 1/2 tbsp lime juice (from countertop lime if available) and 1 tbsp of the soy vinaigrette to brighten. This will be spread on the tostada.

Thinly slice scallions and chop cilantro; have toasted sesame seeds and lime wedges ready for finishing.

Spread a thin layer (about 1–2 tbsp) of the seasoned mashed avocado onto each warm tostada shell to help other components adhere.

Place 1.5 oz (about 2 tablespoons) of marinated ahi tuna on top of the avocado on each tostada, arranging evenly for 8 tostadas.

Drizzle approximately 1/2 tsp of soy vinaigrette over the tuna on each tostada to add bright savory flavor.

Pipe or dollop roughly 1/2 teaspoon of chipotle aioli across each tostada in a thin line or small dots for creaminess and heat.

Top each tostada with a generous pinch of crispy leeks (about 1 tablespoon) to add crunch and onion-y flavor.

Garnish with a sprinkle of chopped cilantro (about 1/2 teaspoon), thinly sliced scallions (about 1/2 teaspoon), and a light dusting of toasted sesame seeds. Finish with a small pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately with lime wedges on the side. If desired, offer extra chipotle aioli and soy vinaigrette for guests to add.