Seared Ahi Tostada Recipe
blue corn tostada, seared ahi, guacamole, fresh napa, mixed greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi & Marinade
Guacamole
Salad & Dressing
Tostadas & Garnish
Method
Ahi & Marinade
- 1
Prepare marinade
In a shallow dish or bowl combine 2 tbsp low-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine vinegar, 1 tsp grated ginger, 1 tsp minced garlic and 0.25 tsp freshly ground black pepper. Whisk briefly to emulsify.
- 2
Marinate tuna
Pat the 16 oz block of sushi-grade ahi tuna dry with paper towels. Place the tuna in the dish and spoon the marinade over it, turning to coat all sides. Let sit at room temperature for 8–10 minutes (do not over-marinate; this is just to season the exterior).
- 3
- 4
Sear the tuna
Place the marinated tuna in the hot skillet and sear without moving for 30–45 seconds per side for rare (edges will brown, center will remain pink). For medium-rare, sear ~1 minute per side. Turn quickly with tongs or a spatula so all sides get a 30–60 second crust. Remove and let rest 3–4 minutes; reserve any juices.
- 5
Finish
Lightly brush the seared tuna with a few drops of reserved marinade if desired and sprinkle 1 tsp toasted sesame seeds over the top. After resting, slice tuna thinly across the grain into 1⁄8–1⁄4 inch slices for assembly.
Guacamole
- 6
Prepare avocado
Cut 2 ripe avocados in half, remove pits, and scoop flesh into a medium bowl. Using a fork, mash to a slightly chunky consistency.
- 7
Mix guacamole
Add 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, 2 tbsp finely minced red onion, the minced flesh from 1 jalapeño (adjust for heat), 0.75 tsp sea salt, 0.25 tsp black pepper and 1 tsp extra-virgin olive oil. Stir gently to combine and taste-adjust salt and lime as needed. Keep covered and refrigerate briefly if not using immediately.
Salad & Dressing
- 8
Make dressing
In a small bowl or jar whisk together 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp honey (or agave), 0.25 tsp salt and 0.25 tsp black pepper until emulsified.
- 9
Toss salad
Place 2 cups shredded napa cabbage and 2 cups mixed baby greens in a bowl. Add 2 tbsp thinly sliced scallion. Lightly dress with the prepared dressing — start with half the dressing, toss gently, and add more to taste so greens are lightly coated but not soggy. Keep the dressed salad ready for plating.
Tostadas & Garnish
- 10
- 11
Make sriracha mayo (optional)
In a small bowl stir together 2 tbsp mayonnaise and 1 tsp sriracha with 0.5 tsp fresh lime juice until smooth. Transfer to a squeeze bottle or small piping bowl for drizzling.
- 12
Assemble tostadas
Spread a generous tablespoon (or more) of guacamole across each warmed blue corn tostada to form a stable base. Top each with a small mound of the dressed napa/mixed greens (about 0.5 cup per tostada). Fan 3–4 thin slices of seared ahi across the greens on each tostada.
- 13
Finish and serve
Drizzle each tostada lightly with sriracha mayo (optional) and a little of the reserved searing juices if desired. Sprinkle extra toasted sesame seeds and microgreens or cilantro leaves over the top. Serve immediately with lime wedges on the side for squeezing.
