Garnachas De Ahi Tuna Recipe

Crisp tostadas

If your blue corn tostadas are soft or you prefer them extra crisp, heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. When hot, add each tostada and fry 20–30 seconds per side until crisp and lightly blistered. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon fine sea salt while still warm. Alternatively, bake at 375°F (190°C) for 8–10 minutes, turning once, until crisp.

Halve the avocado, remove the pit, and scoop flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky. Stir in 1 tablespoon lime juice, 1 tablespoon finely chopped onion, 1 tablespoon chopped cilantro, 1/2 teaspoon salt, 1/8 teaspoon black pepper and the optional 1/2 teaspoon jalapeño if using. Taste and adjust seasoning or lime as needed. Keep covered until assembly to prevent browning.

Pat the 6 oz ahi tuna dry with paper towel. Using a very sharp knife, cut the tuna into small 1/4–1/2 inch dice. Place the diced tuna in a bowl and add 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 tablespoon fresh lime juice, 1 tablespoon finely chopped chives (or green onion), 1/2 teaspoon toasted sesame seeds, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Gently toss to combine, taste and adjust seasoning. Chill briefly (5–10 minutes) while you finish pico and guacamole — do not marinate for long so the tuna stays fresh and slightly firm.

Combine the seeded, finely diced roma tomato, 2 tablespoons finely chopped white onion, 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in a small bowl. Add the optional 1/2 teaspoon serrano/jalapeño if you want heat. Stir gently and let sit 5–10 minutes to meld flavors. Taste and adjust salt or lime.

Spread about 1 heaping tablespoon of guacamole evenly onto each warmed tostada, leaving a small border around the edge. Divide the marinated ahi tuna evenly among the three tostadas (about 2 oz tuna per tostada), mounding it gently on top of the guacamole. Spoon a generous teaspoon of pico de gallo over each tuna mound to add brightness and acidity.

Garnish each tostada with a few toasted sesame seeds if desired, a small sprig of microgreens or cilantro, and a light crack of black pepper. Serve immediately with lime wedges on the side to squeeze over just before eating.