The Ultimate Crowd Pleaser: Jalapeño Tuna Tostadas
There's rarely a bigger crowd-pleaser than fresh caught, finely sliced Tuna, but when its sitting on a crunchy tostada and drizzled in spicy, citrusy, creamy goodness as well? That's a snack that is guaranteed to disappear in record time.
We've dialled in the ratios of Tuna:lime:jalapeno to perfection, so that each bite is in perfect, spicy harmony (so much so that one of our team members made this recipe three times in a single week!). Give this a go while the weather is still warm!
Jalapeño Tuna Tostadas
Ingredients
12 Ounces Sushi-Grade Tuna cut into wafer thin slices
1 Tablespoon Sesame Oil
1⁄4 Cup Soy Sauce or substitute coconut aminos to make it gluten-free
1⁄3 Cup white Onion sliced thin
1 Teaspoon Fresh Ginger grated
2 Tablespoons Furikake Seasoning
6 Tostada Shells or substitue tortilla chips
1 Avocado sliced thin
1tbsp of Jalapeño argumato
Method
- To make these tostadas, start by preparing your tuna; cut your tuna into slices and add them to a large bowl alongside the sesame oil, soy sauce, and ginger.
- Toss to coat everything well, until the tuna slices are fully coated in the sauce.
- Cover your bowl with the tuna, then place it in the refrigerator to marinate for 30 minutes. This will ensure that the tuna soaks in all of those flavours
- Once the tuna is done marinating, place your tostada shells onto a plate and top with your sliced avocado, along with thin layers of tuna
- Finally, garnish each tostada with jalapeno agrumato, serve, and enjoy!