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 pound           Sushi grade ahi tuna
4 teaspoons       Soy sauce
1 tablespoon      Finely chopped shallot
3 each            Green onion, thinly sliced
2 tablespoons     Toasted sesame oil
1 teaspoon        Seasoned rice wine vinegar
1/2 teaspoon      Sambol Olek (chili garlic paste)
1 tablespoon      Sesame seeds
1/2 teaspoon      Kosher 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.

%d bloggers like this: