Ingredients
Scale
- 1 pound sushi-grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 4 tostada shells
- ½ cup mayonnaise
- 1-2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the can
- Salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Optional toppings: avocado slices, pickled red onion, cilantro leaves
Instructions
- Finely dice the sushi-grade tuna.
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and lime juice.
- Add the diced tuna to the marinade and gently toss.
- Stir in sliced green onion and toasted sesame seeds. Season with salt and pepper; refrigerate for at least 15 minutes.
- For the chipotle mayonnaise, mix mayonnaise, minced chipotle peppers, adobo sauce, lime juice, salt, and pepper in a small bowl until well combined.
- Ensure tostada shells are crispy; bake them if needed.
- Spread chipotle mayo over each tostada shell and top generously with marinated tuna tartare.
- Garnish with optional toppings like avocado slices or pickled red onions before serving immediately.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (85g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg