Tuna Tostada Recipe

If using store-bought tostada shells, warm in a 350°F (180°C) oven for 4–6 minutes until crisp. If making shells from corn tortillas: heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry tortillas one at a time 30–45 seconds per side until blistered and crisp. Transfer to a paper towel-lined tray and immediately season lightly with 1 tsp kosher salt. Let cool.

Pat tuna steaks dry with paper towels. Combine 2 tbs soy sauce, 1 tbs lime juice, 1 tsp sesame oil and 0.25 tsp black pepper in a shallow dish. Add tuna and turn to coat; marinate 5 minutes at room temperature.

On a plate combine black and white sesame seeds. Press all sides of each tuna steak into the seeds to coat, pressing firmly so seeds adhere.

Heat 1 tbs neutral oil in a heavy skillet over high heat until just smoking. Sear tuna 30–45 seconds per side for rare (longer for medium), rotating to get an even crust. Remove to a cutting board and rest 2 minutes. Slice thinly across the grain into 1/4-inch slices.

Halve and pit avocados; scoop flesh into a bowl and mash with a fork to desired consistency (smooth or chunky). Stir in 2 tbs diced red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice, 0.5 tsp kosher salt and 1/8 tsp ground cumin. Taste and adjust salt or lime. Keep covered with plastic pressed to surface if not using immediately.

In a bowl combine 1 cup diced mango, 1/2 cup red bell pepper, 2 tbs red onion, 2 tbs cilantro, 1 tbs lime juice, 1 tsp minced jalapeño and 0.25 tsp kosher salt. Stir gently to combine. Let sit 5–10 minutes for flavors to meld.

Whisk together 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp lime juice, 1/2 tsp honey (optional), 1/4 tsp smoked paprika and 1/8 tsp kosher salt until smooth. Taste and adjust chipotle for heat. Refrigerate until serving.

If serving pulled pork or shredded chicken as the protein option instead of tuna, warm 1 cup of the chosen protein in a skillet with a splash of its cooking juices or a tablespoon of water over medium until heated through (about 3–5 minutes). Season to taste. Keep warm until assembly.

Lay out 8 tostada shells. Spread about 1.5–2 tbs guacamole across the center of each shell to create a bed.

If using tuna: place 3–4 slices of seared sesame tuna atop the guacamole on each tostada. If using pulled pork or chicken: mound roughly 2–3 tbs warm shredded protein on each tostada instead.

Top each tostada with about 1–2 tbs mango salsa. Add a small handful (about 1–2 tbs) of microgreens or shredded lettuce for freshness.

Drizzle or serve chipotle mayo alongside (about 1 tbs per tostada) and sprinkle extra sesame seeds and a pinch of finishing salt over the tuna or protein. Serve with lime wedges.