Tostada Atun* Recipe

If using store-bought tostadas, arrange on a rimmed baking sheet. Optional: brush both sides lightly with vegetable oil and sprinkle with 1/2 tsp fine sea salt. Bake at 375°F (190°C) for 6–8 minutes until crisp and golden. Let cool. Alternatively, shallow-fry each tortilla in 1–2 tbs oil in a skillet over medium-high heat 30–45 seconds per side until golden; drain on paper towels and salt immediately.

Prep and marinate

Pat the tuna dry and cut into 1/3–1/2-inch dice for a poke/tartare-style topping or into 1/2-inch cubes if you prefer more texture. In a bowl combine 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp neutral oil, and 1/4 tsp black pepper. Add the tuna and gently toss to coat. Marinate 5–10 minutes in the refrigerator (do not exceed 20 minutes to maintain a fresh texture).

Mash 4 black garlic cloves into a smooth paste using the flat side of a knife or a mortar and pestle. In a small bowl, mix the mashed black garlic with 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp light soy sauce, and 1 tsp water to loosen. Taste and season with 1/8 tsp salt (or to taste). Chill until assembly.

Halve and pit the avocados. Scoop the flesh into a bowl and roughly mash with a fork leaving some texture. Add 1 tbsp fresh lime juice and 1/4 tsp kosher salt; mix gently. Thinly slice 1/2 small red onion and toss with a squeeze of lime or cold water for 5 minutes to soften the flavor if desired, then drain.

Toast the dried chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water; soak 10 minutes until pliable. Meanwhile, in the same skillet lightly toast 1 tbs sesame seeds and 2 tbs peanuts 1–2 minutes until golden. Drain chiles, pat dry, and roughly chop (or keep whole for blending). In a small blender or mini food processor combine the toasted chiles, toasted sesame seeds, peanuts, 1 garlic clove, 1/2 tsp brown sugar, and 1/4 tsp salt. With the motor running, stream in 1/2 cup neutral oil until emulsified but still slightly textured (you can reserve some oil to adjust consistency). Taste and adjust salt or sugar. The salsa macha should be oily, crunchy and moderately spicy. Allow to cool before using.

Spread about 1 tsp black garlic aioli onto each tostada, leaving a small border. Spoon 1–2 tbs mashed avocado onto each. Add a small mound (approximately 1.5 oz / 45 g) of marinated yellowfin tuna on top of the avocado. Scatter a few thin red onion slices over the tuna.

Drizzle 1/2–1 tsp salsa macha over each tostada for heat and crunch (adjust to taste). Sprinkle a pinch of toasted sesame seeds and a few cilantro leaves or micro cilantro on top. Serve immediately with lime wedges.