Description
A fresh and zesty tuna tartare served atop a crispy tostada, topped with a smoky chipotle mayonnaise for a delightful appetizer or light meal.
Ingredients
- 1 lb sushi-grade tuna, diced into small cubes
- 1 small avocado, diced
- 1/4 cup red onion, finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 1 teaspoon freshly grated ginger
- 1 tablespoon cilantro, chopped
- 1 tablespoon sesame seeds
- 4 tostada shells
- For chipotle mayonnaise:
- 1/2 cup mayonnaise
- 1-2 teaspoons chipotle in adobo sauce, finely minced
- 1 teaspoon lime juice
- 1/2 teaspoon honey
- Salt, to taste
Instructions
- To make the chipotle mayonnaise: In a small bowl, combine mayonnaise, chipotle in adobo sauce, lime juice, honey, and a pinch of salt. Stir until smooth and set aside.
- In a large bowl, combine the diced tuna, avocado, red onion, soy sauce, sesame oil, lime juice, grated ginger, cilantro, and sesame seeds. Gently toss to combine.
- Heat tostada shells in the oven or on a skillet until crisp, about 5 minutes at 350°F (175°C) or 2–3 minutes on each side over medium heat.
- To assemble, place a tostada shell on each plate. Spoon a generous amount of the tuna tartare mixture on top of the tostada.
- Drizzle with the chipotle mayonnaise and garnish with additional cilantro or sesame seeds, if desired.
- Serve immediately, and enjoy!
Notes
- For extra crunch, top with shredded lettuce or radishes.
- For a more intense chipotle flavor, increase the amount of chipotle in the mayonnaise.
- If you prefer a milder heat, reduce or omit the chipotle sauce in the mayonnaise.
- To make this dish gluten-free, ensure the tostada shells are made from corn and are certified gluten-free.