Ahi Tuna Tostada Recipe & Wine Pairing

Curated by Chef Christina Machamer, this Ahi Tuna Tostada recipe is the perfect appetizer to transition from summer to fall. The soft, yet delicately rich tuna placed upon a crisp corn tortilla chip is only enhanced by the savory dollop of fresh avocado . Frank Family Carneros Chardonnay is the perfect wine to pair with this rich yet delicate dish. Its crisp citrus-led nose, and flavors of toasted oak and baked apple compliment this end-of-summer dish outstandingly well.


1 poundSushi grade ahi tuna
4 teaspoonsSoy sauce
1 tablespoonFinely chopped shallot
3 eachGreen onion, thinly sliced
2 tablespoonsToasted sesame oil
1 teaspoonSeasoned rice wine vinegar
1/2 teaspoonSambol Olek (chili garlic paste)
1 tablespoonSesame seeds
1/2 teaspoonKosher salt


  1. Slice cold tuna into 1/2 – 3/4″ cubes.
  2. Combine soy sauce, shallot, green onion, sesame oil, rice wine vinegar, and chili paste and whisk well.
  3. Add tuna, sesame seeds, and salt. Gently mix to combine.
  4. Allow to marinate for up to one hour then serve atop a crispy corn tortilla.