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