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.