Ahi tuna tostada
Yields 8 tostadas
By itself, ahi tuna is slightly salty, a little rich and packed full of flavor. In fact, when you cook it, the best plan is do as little to ahi as you can -- since it's so good just by itself. The following tostadas pay homage to the great flavors of ahi by simply dressing the fish with lime and spices and serving them on a tostada round. There's nothing fancy, only delicious.
- 1/2 cup soy sauce
- 2 tablespoons chipotle powder
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 2 pounds sushi-grade ahi tuna steak (about 1/2-inch thick)
- 1 tomato, seeded and finely diced
- 8 tostada shells
- 1/2 cup mayonnaise
- 3 tablespoons wasabi paste
- 2 teaspoons sugar
- Sesame seeds
- 2 limes, quartered
- Put the soy sauce, chipotle powder and garlic into a saucepan. Bring the soy sauce to a boil and then set aside.
- Pour the olive oil into the skillet and get it very hot over high heat. When it's ready, add the ahi tuna and the soy sauce mixture. Sear the tuna for 1-2 minutes on each side and let it cool.
- Once cool, dice it to the same size as the tomatoes and mix together, then layer the tuna and tomatoes on the tostada shells.
- Last, mix the mayonnaise, wasabi and sugar. Drizzle the wasabi mayonnaise over the tuna and top with sesame seeds. Serve with the limes.