Tuna Poke Tostaditos (2pcs) Recipe

Prepare the tuna

Trim any sinew from the yellowfin tuna and pat dry with paper towels. Cut the tuna into small, uniform 5–7 mm dice for a fine crudo texture (approximately 160 g total). Keep chilled until ready to dress.

In a chilled bowl, combine yuzu juice, light soy sauce, sesame oil, grated ginger, salt and pepper. Whisk briefly to emulsify.

Add the diced tuna to the bowl and gently toss to coat. Fold in the sliced shiso leaves and toasted sesame seeds. Refrigerate while you prepare other components (no more than 10–15 minutes).

In a small bowl, mix the mayonnaise with shiso paste (or minced shiso), truffle oil, yuzu zest (if using) and a pinch of salt. Taste and adjust: it should be creamy with a subtle herbal-truffle note. Transfer to a squeeze bottle or small piping bag for neat assembly.

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork until mostly smooth with a few small chunks. Stir in lime juice, salt and black pepper. Taste and adjust seasoning. Keep chilled until assembly.

If your mini tostadas are not crisp, warm them 2–3 minutes in a 180°C (350°F) oven to refresh, then cool briefly.

Spread a thin, even layer (about 1–1.5 tbs) of the avocado mash onto each mini tostada, leaving a small border at the edge so the tostada remains crisp.

Spoon or gently mound about 70–80 g of the dressed tuna poke onto each avocado-covered tostada, shaping it neatly to the size of the tostada (this yields two tostaditos).

Drizzle the shiso truffle mayo over the tuna in a thin zigzag. Garnish each tostada with a sprinkle of extra toasted sesame seeds, a couple of thin radish slices and a small shiso leaf or microgreen sprig.

Serve immediately so the tostadas remain crisp. Provide chopsticks or small forks; these are intended to be eaten in two bites each.